Another Weeknight Invention

Here's a recent invention that turned out to be worth making again.

1 package (8 oz.) of quinoa linguine
Four mild Italian chicken sausages, sliced in thin rounds
1 large bunch of Swiss chard
1/2 cup of white cooking wine
10 cloves of garlic, minced
1/3 cup of pine nuts
2 Tbsp of capers (drained)
4 Tbsp olive oil

Cut the chard in thin strips and wash very thoroughly.  Heat about a Tbsp of oil in deep skillet or pan and gently sauté about 2/3 of the garlic plus all of the pine nuts until the garlic starts to stick.  Pour in about half the wine, scrape off the garlic, and add the chard.  Turn up the heat and stir periodically until the chard wilts.  Turn down to low and simmer under a cover until the chard stems are tender.

In the meantime, heat the water for the pasta and add 2 Tbsp of oil to another skillet.  When it gets hot, add the rest of the garlic and the sausage.  Sauté until the sausage is nicely browned, being careful not to burn the garlic.  When the sausage is done, pour in the rest of the wine and scrape off any sticky garlic.  Turn off the heat and let the sausage sit while the chard finishes.

Cook the pasta and when it is done the chard most likely will be too.  Toss the chard, sausage and linguine together, adding the last Tbsp of oil and the capers in the process.