Swiss Chard with Sausage Stuffing

The Farmer's Market is officially open. So, grab some Chard, and trim & dice the stem. Blanch the leaves for 30 seconds in boiling water, then shock them in ice water and let dry.



Tear some bread into tiny chunks, and moisten them with a bit of milk.



Fry up some Italian sausage. Shown here: a mix of hot and sweet.



Chop onion and garlic, and sauté with the chard stems.




Add the whole thing to the bread mixture.



Throw in a beaten egg.



Put some of the mix into the wide end of a chard leaf, and roll it up into a pouch. Repeat.



Place the rolls into a Dutch oven.



Drizzle some olive oil over the tops, and add some stock to keep them moist. Roast them, uncovered at 350 for about half an hour.



Serve with, I dunno, the quinoas and corn salad I made a while back.