Chard and Field Roast Skillet

Chard and Field Roast Skillet -- Epicurean VeganI really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, stem removed and chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Chard and Field Roast Skillet -- Epicurean Vegan

Add the Field Roast and cook another 5 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Chard and Field Roast Skillet -- Epicurean Vegan

Enjoy!

Comments

    • says

      Chard is much more like spinach than kale. It’s heartier than spinach, but not like kale is. It takes a few more minutes to steam than spinach does and I think the tastes are similar. It may hold up better in casseroles and sauteed dishes than spinach just because it’s slightly thicker. It’s fabulous! :-)

  1. Julie in Wexford, PA says

    We have a Whole Foods coming to my neighborhood soon; I’ve never heard of field roast before and I’m excited to try it.
    I use chard instead of bok choy in recipes as well. It’s so much cheaper and just as tasty. Thanks for the great-sounding recipe!

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