cast-iron casseroleor a saucepan if nothing else is available
Instructions
Prepare the vegetable broth.
The Chef’s Tip
If you're using a tea bag, squeeze it before removing it. Your broth will be even more flavorful!
Wash and cut the Swiss chard stalks into 2–3 cm pieces. Steam them for 15 minutes.
Meanwhile, cut the sausage into pieces. Pour a little oil into your Dutch oven and sauté the sausage for a few minutes in the oil.
Next, add the steamed Swiss chard stems. Cook for another 1 minute over medium heat. Add the peeled and minced garlic, season with salt and pepper, and cook together for one or two minutes.
Pour the vegetable broth into the pot, along with the tomato purée. Give it a stir to combine everything. Cover and simmer over low heat for one hour.