Dinner tonight: roasted salmon, braised swiss chard with sausage and shallots.For the braised chard, I first cut some sausage and brown it in a pan. Next, I slice a medium size shallot and add to the sausage. Then, I chop 2 cloves of garlic and add to the pan. When the garlic and shallot turn translucent (don't burn the garlic), I take a bunch of chopped chard (my bunch had about 4 or 5 leafy stems) and add to the pan. Next, I add a 1/4 cup of white wine and 1/2 cup of chicken stock. Cook on high and cover for about 3-5 mins, or until chard starts to wilt.
