Sausage, Chard, and Lemon Lasagna

Serves: 4


3 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

1 cup finely grated Parmesan cheese (about 4 oz)

Coarse salt and freshly ground pepper

5 cups coarsely chopped Swiss chard (about 1 bunch)

1 pound sweet Italian sausage, casings removed

1 lemon, very thinly sliced

6 no-boil lasagna noodles


1.  Melt butter in a saucepan over high heat.  Stir in flour; cool for 2 minutes.  Whisk in milk.  Bring to a boil, stirring.  Reduce heat. Simmer for 1 minute.  Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Stir in chard.

2.  Preheat oven to 350 degrees.  Cook sausage in a skillet over high heat, breaking up pieces until no longer pink, about 4 minutes.

3.  Cover lemon slices with cold water by 3 inches in a saucepan.  Bring to a boil.  Reduce heat; simmer for 7 minutes.  Transfer to a paper-towel-lined plate using a slotted spoon.

4.  Spread 1/4 cup sauce in an 8 inch square nonreactive baking dish.  Top with 2 noodles, half the sausage, and 1 cup sauce.  Repeat.  Top with a layer of lemons, 2 noodles, then remaining sauce and lemons.  Bake, covered with parchment-lined foil, for 27 minutes.

5.  Remove from oven.  Heat broiler.  Uncover lasagna; top with remaining 1/4 cup cheese.  Broil until bubbling, 2 to 3 minutes.


Martha Stewart Living, March 2011,


Garlic and Swiss Chard Fettuccine

Serves 4


1 teaspoon extra-virgin olive oil

4 garlic cloves, slivered

3/4 cup chicken broth

8 ounces fettuccine (plain, spinach, carrot, tomato, or a combination)

1 pound Swiss chard, rinsed, patted dry, stemmed, and shredded

1 tablespoon minced lemon zest

3 tablespoons fresh lemon juice

Salt and freshly ground pepper

1/2 cup freshly grated imported Parmesan

1/2 cup chopped fresh Italian parsley

  1.  In a stockpot or a deep skillet, heat the oil over medium heat.  Add the garlic and sauté until golden brown; do not burn.  Add the chicken broth and reduce the heat to a simmer.
  2. Meanwhile, bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, according to package directions.
  3. When the pasta is added to the water, bring the chicken broth back to a boil.  Add the chard, cover, and lower the heat slightly.  Cook for 2 to 3 minutes, stirring once or twice.
  4. Drain the pasta and place it in a heated bowl.  Add the lemon zest and lemon juice, and toss gently.  Pour the chicken-broth mixture over the pasta and toss again.
  5. Season with salt and pepper to taste.  Add the Parmesan and parsley and divide among four heated plates.

Emeril Lagasse’s Sautéed Greens


1 teaspoon olive oil

1 clove garlic, finely chopped

1 pound fresh kale, Swiss chard, spinach, and/or beet greens, washed, rinsed, and stems removed

2 cups vegetable stock (if you don’t have veg. stock, chicken will work too)

salt and pepper

1 teaspoon crushed red chili flakes


  1.  In a large skillet, heat the oil over medium-high heat.
  2. Add the garlic and cook for 30 seconds. Stir in the greens, add the vegetable stock, season with salt, pepper, and chili flakes.
  3. Cover and cook for about 5 minutes or until the greens are wilted and tender.  Serve immediately.

Courtesy of Martha Stewart Living Omnimedia, Inc.

Lisa’s Amazing Greens

Lisa has been fixing some amazing greens lately and we wanted to share her recipe with you.


Bring a pot of salted water to boil.  While waiting for the pot to boil, strip leaves from the stems of your greens (beet, turnip, radish, Swiss Chard, kale, spinach).  You can do this by folding the leaf in half and slicing off the stem.  Thoroughly wash the greens, then place in boiling water and boil for 3 minutes.  Boiling the greens first, removes the Oxalic acid. Strain, and finish by sautéing in butter another couple of minutes.  Add salt and lots of pepper.  Serve them up and ENJOY!