Roasted Sausage, Chard, and Cannellini Beans

April 17, 2015

Test Kitchen-Approved

Author Notes:

Are you always on the lookout for quick and easy weeknight dinners that you feel good about feeding yourself and your family? So am I. I’m wishing I’d come up with this sooner: It’s crazy simple and really good.


Food52 Review: WHO: EmilyC is an environmental scientist with a knack for beautiful vegetable dishes.
WHAT: A last-minute Thanksgiving vegetable side with a satisfying richness to rival gravy.
HOW: In a casserole dish, layer Dijon and lemon-vinaigrette-dressed chard and cannellini beans with coins of sausage. Roast for 20 to 25 minutes and serve.
WHY WE LOVE IT: This set-it-and-forget-it vegetable dish combines the practicality of a weeknight dish with the seasonal depth of flavor expected at Thanksgiving. And it won't add much to the shopping list, either.
The Editors

Serves: 4


  • 1 bunch Swiss chard, stems and ribs removed and leaves roughly torn into 2-inch pieces
  • 1 can cannellini beans (16 or 19 ounces, or about 2 cups), drained and rinsed
  • Finely grated zest and 1 tablespoon juice from one lemon (reserving extra juice for finishing dish)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked Spanish paprika
  • 3 tablespoons olive oil
  • 16 ounces (about 3 or 4 links) good-quality chicken or pork sausage, removed from casings and cut into 3/4-inch pieces (can also use pre-cooked sausage, sliced into small pieces)
  • Finely grated Parmesan or pecorino, to serve
In This Recipe


  1. Heat oven to 400° F.
  2. Combine chard and cannellini beans in a large casserole, baking dish, or ovenproof skillet. It will look like a lot of chard, but it will considerably cook down. Season with a few pinches of salt and pepper.
  3. In a small bowl, whisk together lemon juice and zest, Dijon mustard, smoked Spanish paprika, and olive oil. Add to chard and cannellini beans and toss well with hands to evenly coat. Evenly distribute the chard and beans in a single layer—or as close as you can get to a single layer. Nestle the pieces of sausage on top of the chard and beans.
  4. Roast for about 20 to 25 minutes, or until the chard is tender with crispy edges and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.
  5. Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.

More Great Recipes:
American|Bean|Chard|Chicken|Legume|Meat|Mustard|Paprika|Pork|Vegetable|Sausage|Serves a Crowd

Reviews (55) Questions (1)

55 Reviews

Liz C. September 19, 2018
Are you my sister from another mother?!!! Your recipes encompass all of my favourites things. Bookmarking every one!
Author Comment
EmilyC September 19, 2018
Haha—perhaps!! Hope you like this one—it and the roasted broccoli, sausage, and fennel one (also on this site) are two standbys for me!
Darlene April 21, 2018
This recipe is a family favorite and we make it exactly as written often, but it's also very easy to sub out ingredients or "clear out the frig". I often use kale instead of chard, kidney beans or chick peas if I'm out of cannellini. We've added halved cherry tomatoes and cubed baguette and topped with crumbled goat cheese. It all works, but the oil, dijon, smoked paprika, lemon juice & zest is the key that provides the flavor and ties it all together.<br />
kathleen March 27, 2018
I made this last night and it was very yummy. I am having the leftovers for lunch now. The only tweak I would make is adding more swiss chard. I am sure the bunches vary in different stores, but I also like more veggies. I want to try the broccoli / fennel version next:)
teagan August 26, 2017
Hi again, <br />This also looks yummy but you may want to add replacements for the meat ingredients if you want it under the vegan category. <3<br />
Jennifer B. June 24, 2017
Fantastic and easy, I went to a tiny neighborhood grocery store with these ingredients on the list, yet the store had only white beans and kale, yet added our local chaurice and it was perfect. Thank you for posting this. The fresh lemon juice + crispy greens match so well with the beans and sausage.
Author Comment
EmilyC June 25, 2017
Really glad you liked this! Thanks for letting me know!
Amy June 24, 2017
I used half chard and half collards (because that's what I had in my garden) and it was SO much tastier than I expected, probably due to the smoked paprika. I used chicken italian sausage. So easy and healthy. Will definitely make again.
Author Comment
EmilyC June 24, 2017
Oh, I'll bet this was good with the mix of greens! Thanks for trying this and your note!
Amy June 27, 2017
I made it again tonight with kale, chard, and collard greens. We didn't have any white beans so used black and it was still fantastic!
Author Comment
EmilyC June 28, 2017
Great to know!
Allyson R. June 18, 2017
Loved this! Also loved it as weekend crunch leftovers, reheated in the microwave and topped with a poached egg.
Author Comment
EmilyC June 24, 2017
Nice call on the poached egg! Glad you liked this! : )
Lauren February 17, 2017
absolutely love this and can't stop eating it! I've tried it with chard, kale, collard greens and a mix of those and it always comes out fantastic.
Author Comment
EmilyC February 17, 2017
oh this is so great to hear!! I've never tried it with it collard greens -- love that idea, and maybe swapping cannellini beans with black-eyed peas! Thanks for your note (and inspiration!) : )
Stella December 4, 2016
I love this recipe and have made it my go to. I have even tried it with Kale. The one thing I can suggest is letting the sauce sit like a marinade with everything for an hour or more then Bake.
Author Comment
EmilyC December 6, 2016
Great tip, and so glad this has been a repeat recipe for you, Stella. Thanks for your note.
Sean November 22, 2016
One of the most disgusting meals ever. Flavours are all over. Kale the reminds of cherizo, yik
Becky M. September 22, 2016
We really enjoyed this dish. I followed the recipe, except I mixed in some cooked gemelli once I took it out of the oven. Adding the pasta helped to balance out the flavors and made it a more filling meal for us.
Author Comment
EmilyC September 23, 2016
Sounds delicious with the pasta mixed in! Thanks for trying this and sharing your notes!
acjaz July 28, 2016
The flavors were delicious, but the finished product was almost all sausage. I'd strongly recommend halving the amount of sausage or doubling the chard and beans.
Brooks W. June 7, 2016
making this tonight with beet greens left over from an earlier dinner. looks great!
Author Comment
EmilyC June 7, 2016
Oh I'll bet this will be great with beet greens! Let me know how it turns out!
Brooks W. June 20, 2016
It turned out really great. We are making it again tonight with chard as a pantry-clearer. Thanks!<br />
Heidi June 6, 2016
Any idea on how many cups of chard to use in this recipe? I have a bag of washed and cut chard I want to use up for this recipe
Megan T. June 6, 2016
I'd suggest having the chard fit into the bottom of your dish and that should be an appropriate amount, I normally make it in a 13x9 pan and have a lot packed in, but it can be increased or decreased to personal taste!
Heidi June 6, 2016
Thanks so much! Will give it a try.?
Shortrib May 15, 2016
This sounds great. What would you serve with it? (ie. if it's the main event.) All alone would seem too lonely.... Thanks!
Megan T. May 15, 2016
This dish is fantastic on its own, but you could always get a nice, crusty baguette to go along with it. We normally just eat it as it is, or we have some sort of appetizer ahead of time if we think we'll need something additional. For two people we always have leftovers for the next day, and we're always more than satiated from the veggie, carb, and protein options in the dish.
la G. December 7, 2016
I'm with Megantown - good crusty bread. Slice and toast some sourdough, add some gruyere and sliced tomato then stick it under the broiler to melt the cheese, and you have another layer.
Cecile February 26, 2016
Really good and easy. I made it twice in one week. Had to double the recipe as my family inhaled it the first time.
Author Comment
EmilyC February 27, 2016
Glad you liked it enough to make it again!
Liz B. December 30, 2015
I've made this twice now - easy, minimal clean-up, and delicious (I love lemon anything!). Used butter beans instead of cannelini last night, and added extra lemon and smoked paprika, it was perfect. Just had to make sure to rinse the chard extremely well, it came out a bit gritty the first time I made this. Thanks for a lovely recipe!
Author Comment
EmilyC December 31, 2015
So glad it's a repeat hit -- thanks so much for trying this and circling back!
Lydia December 29, 2015
Best kind of weekday meal - easy to prepare with ingredients I already had on hand and little clean up required. Thank you!
Author Comment
EmilyC December 31, 2015
Glad you liked it Lydia!
Kara P. December 2, 2015
This turned out perfectly. I will make a double batch next time so we have enough for leftovers!
Author Comment
EmilyC December 2, 2015
Wonderful! Thanks for your note!
Megan T. October 4, 2015
I loved everything about this dish--from the simplicity of the preparation to the delicious medley of flavors. We will definitely be making many times over and over again this fall and into winter. Maybe next time I will try subbing in a different green (arugula?) for some variety! Thank you for sharing! :)
Author Comment
EmilyC October 4, 2015
So happy you liked this; thanks for circling back! Speaking of variety, you might be interested in this broccoli and fennel version. It's just as easy to prepare and also good to have in the weeknight rotation!
Megan T. March 7, 2016
I have some kale begging to be used in the fridge--do you think that would work as a substitute for the swiss chard?
Author Comment
EmilyC March 7, 2016
Yes, I think it'll work just as well as chard!
Megan T. June 14, 2016
I've made this so many times over the last few months, but I tweaked it a bit for the first time last night. I used kale again since chard was expensive, but I used 1.5 tsps of both the mustard and the paprika, upped the lemon juice to 1.5 TBSP added a garlic clove and a shallot to the "dressing". This really amplified the flavoring of the spices and I will definitely be doing this going forward! We also threw some sriracha on our own individual plates in addition to the parmesan and it was wonderful :D
Author Comment
EmilyC June 14, 2016
Fantastic! So glad you're making this your own!