|No, she doesn't get to eat people food, but she thinks she should.|
1/2 head Napa cabbage
2 celery stalks
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
1 bay leaf
1/4 tsp. dried red chile flakes, or 1 small red pepperoncino pepper
1 lb. fresh chicken sausage, chopped into small chunks
6 plus cups of low-sodium chicken broth
Optional: good-quality parmesan for grating
Start a large pot of water boiling with a pinch of salt. I recommend using a stockpot or other heavy-bottomed pot.
Slice the stems away from the leaves of the Swiss chard. Roughly chop both the leaves and the stems, but keep them in separate piles because they have different cooking times.
Roughly chop the Napa cabbage into small chunks and set aside. Dice the two stalks of celery.
Once the water is boiling, add the chard stems and cook for 5-6 minutes, or until firm but not tough. Remove the stems with a wire strainer or a slotted spoon, drain and set aside. Then add the chard leaves, and cook for a scant 3 minutes until just wilted. Lift those from the water with the same strainer, drain and set aside. Finally, add the cabbage and cook for 3 minutes. Likewise, lift the cabbage out of the water, drain and set aside. The cooked vegetables are combined from this time forward, so you can have them all together.
Recommended side: Sauteed zucchini with a bit of olive oil, salt and pepper. I also made "croutons" with chunks of two-day old, toasted baguette.
Suggested wine pairing: Rosé, gewurtztraminer, or bone-dry riesling.