Prep: Set oven to 425*
Find an oven-proof pan (I used the griddle pan again) and combine the following:
Red potatoes (I had about 10, which made 3-4 servings) diced into little bite-sized pieces, erring on the side of too small
Sliced sausages (in my recipe, 2 AlFresco Roasted Garlic Chicken sausages)
3-4 cloves of garlic chopped, but don't mince
Squeeze half of a lemon's juice over potatoes and sausage
Add about a tablespoon of olive oil
Sprinkle with a handful of fresh thyme leaves (no stems) if possible, only about a teaspoon if using the dried spice (the dried spice is generally more potent than fresh)
Salt and pepper
Mix ingredients in the pan and place in the oven until the potatoes are cooked. Turn the heat down to 325*.
Meanwhile, wash and chop swiss chard- trimming the ends and cutting the rest into 2" segments.
Put swiss chard in a bowl with:
1/4 cup of scallions (trim the root end and chop the scallion up to the point where it turns from lime to dark green)
1/4 cup of crumbled or diced goat cheese
Juice from the remaining lemon half
Salt, pepper
A pinch of brown sugar
When the potatoes appear done, pour the contents of the bowl with swiss chard, etc. over the potatoes and sausage and distribute evenly across the top, forming a layer.
Close the oven and cook for another 3-5 minutes until the swiss chard is braised (see picture). At first, it will appear as though it has nearly dried up and on the verge of browning, but fear not, it will still retain good flavor.
Remove the pan from the oven and use a spatula to mix the ingredients. The goat cheese will have melted and will make a nice flavoring over the other components. Enjoy!
Add about a tablespoon of olive oil
Sprinkle with a handful of fresh thyme leaves (no stems) if possible, only about a teaspoon if using the dried spice (the dried spice is generally more potent than fresh)
Salt and pepper
Mix ingredients in the pan and place in the oven until the potatoes are cooked. Turn the heat down to 325*.
Meanwhile, wash and chop swiss chard- trimming the ends and cutting the rest into 2" segments.
Put swiss chard in a bowl with:
1/4 cup of scallions (trim the root end and chop the scallion up to the point where it turns from lime to dark green)
1/4 cup of crumbled or diced goat cheese
Juice from the remaining lemon half
Salt, pepper
A pinch of brown sugar
When the potatoes appear done, pour the contents of the bowl with swiss chard, etc. over the potatoes and sausage and distribute evenly across the top, forming a layer.
Close the oven and cook for another 3-5 minutes until the swiss chard is braised (see picture). At first, it will appear as though it has nearly dried up and on the verge of browning, but fear not, it will still retain good flavor.
Remove the pan from the oven and use a spatula to mix the ingredients. The goat cheese will have melted and will make a nice flavoring over the other components. Enjoy!
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