SUBSCRIBE!

• 1 TB olive oil
• 1/2 C finely chopped onion
• 8 oz. Italian sausage, casing removed, coarsely chopped
• 2 tsp tomato paste
• 1 bunch Rainbow Chard, stems removed, leaves washed well but not dried and coarsely chopped
• 2 15-ounce cans cannellini beans, drained and rinsed
• 1/2 C dry red wine
• salt and pepper

Heat oil in a large deep skillet over medium heat.
Add onion and cook until softened, 2-3 minutes, stirring once or twice.
Add sausage and cook, using a wooden spoon to break it up, for 5 minutes, or until lightly browned.
Add tomato paste, stir to mix well, and cook for 1 to 2 minutes, until darkened in color.
Add chard. (If there isn't much water still clinging to the chard, add a few tablespoons to create steam.)
Increase heat to medium-high, cover, and cook for 2 minutes, or until chard starts to wilt.
Add the beans and red wine and stir gently.
Adjust the heat so that the liquid in the pan is bubbling slightly, cover, and cook for 10-15 minutes, until the chard is tender.
Season with salt and pepper. 

Serves 6 as a side dish.

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