We absolutely loved this recipe. I'm not good with measuring things exactly so I'm not sure how much chard we used, it was only one bunch of red Swiss chard and it was perfect amount. The breadcrumbs give it a nice texture and compliments the favors- I was hesitant about the 2 tbs and probably used about 3 given the size of my pan. Any more and it would have been too much, despite visually looking like it needed more. I probably used more salt and pepper than called for. The carrots added a great flavor combination that I was pleasantly shocked by. We are over stuffed. Easy recipe and everyone loved it even the 6 year old- his only complaint was that the sausage I used was a bit too spicy for him... which is an easy fix. We will make this again for sure!
We love this recipe. We double the chard and don't use any of the salt that the recipe calls for. There is enough salt in the sausage. It is a wonderful way to use chard and the addition of extra chard stretches it out longer for us. Agree with the reviewer who didn't understand the addition of the breadcrumbs.
We thought this was absolutely delicious! So easy and inexpensive ;) Definitly will make again. Thanks!
I definitely would NOT make this recipe again--it turned out REALLY dry. I used kale instead of swiss chard, which may have made a difference. However, I made the leftovers (half of the above recipe) into soup by chopping up the sausage and adding: 1 large container chicken stock, 1 can green beans, 1 large can chicken breast, more garlic, 1/2 tbsp red pepper flakes, and 1 cup instant rice. (Boil chicken stock and instant rice for about 3 mins. Add all other ingredients, including the liquid from the chicken and green beans.) I would definitely make the soup again--it was great!
I've made a similar recipe for many years but use vegetable broth rather than water, like to add basil leaves with the swiss chard or mature spinach, and halve an onion, cut thin rings from both halves and saute with the garlic, 28 oz can of diced tomatoes rather than the carrots and rarely use 2 cans of beans (1 is sufficient for my tastes). I don't understand the use of the buttered bread crumbs - more steps than value to the dish. When camping, sometimes I'll even add macaroni ringlet pasta for an even hardier dish.