If you are using chard, unlike kale or collards their stems are edible and can be thinly sliced and added to the sausage along with the onion in step 3, or blanched and frozen for another use.
You can also use frozen greens to make this. At the end of step 3 when the onions are caramelized, add them to the pan with 1/2 cup of pasta water.
If you can’t find Italian style chicken sausage at the store, buy plain sweet chicken sausage, and in step 2 along with the rosemary, if you have them, add 1/2 teaspoon of fennel seeds.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.