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. —EmilyC
Test Kitchen Notes
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
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Roasted Sausage, Chard & Cannellini Beans
Swiss chard, stems and ribs removed and leaves roughly torn into 2-inch pieces
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)
smoked Spanish paprika
(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)
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.
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.
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.
Taste and add more salt, pepper, or lemon juice if needed. Top with grated parmesan or pecorino. Serve warm.