SPICY SAUSAGE AND SWISS CHARD

Steps:

• - Rinse chard well and drain - Hold a leaf of chard at base of stem with one hand, and with other hand, grab leaf along stem, and move hand in an upwards motion to remove leaf from thick stem. Repeat for the rest of the bunch - Tear leaves into about 1.5 inch strips, and dry (Chard preparation can be done days ahead. Keep dry in an air tight container or plastic bag in the refrigerator; will remain fresh for up to two weeks) - Heat a large skillet over med-high heat with some olive oil - Add onions and saute until tender; about 7 minutes - Add garlic, red peppers, and other variety of spices such as: freshly grated ginger and or cumin - Stir, and then add greens - Saute for a minute or so, and then add stock and freshly cracked pepper and a pinch of salt (depending on the salt content of the stock, adding salt may not be necessary) - Turn down to medium heat, and cook for about 5 minutes - Add spicy sausage in thick slices; about 3/4 inch - Cook until sausage is cooked thoroughly, greens are wilted, and most of the liquid is evaporated (about 8-10 minutes)