Sausage, Chard and Potatoes

The final meal of the bland sausages, after Bangers and Mash and Sausages and Peppers. This one came out of a tidbit Barbara read in Food & Wine, about a dish composed of sausage, kale, and cannellini beans. No details, no recipe, and we had none of the required ingredients except the sausages. But instead of kale we could use rainbow chard from the garden, of which there was such an overflow that we gathered a bouquet of it for a table centerpiece.

In fact, we cooked that bouquet as follows.
Separate chard leaves from stems; chop stems up separately from leaves, which are torn up and rinsed, but not spun dry. In the biggest frying pan you have, sauté chard stems in oil for 3-4 minutes, then add leaves, which is what will take up all the room in the pan - it's like fresh spinach, which seems like a huge amount but cooks down to nothing. When the leaves have collapsed enough to give you some room, push the chard to the sides of the pan and fry the de-skinned, crumbled sausage in the center, in its own fat; don't mind if there's some chard liquid in there too. Then throw in some unpeeled, diced potatoes and fry those among the sausage fat for a bit. Lower the heat, cover the pan, and let the contents steam in the chard water, adding a little more water if it gets dry. When the potatoes are tender, taste, season ad lib with salt and pepper, and put the whole pan under the broiler for about 5-7 minutes, which will brown the sausages and crisp the edges of the potatoes.

This has certain hash-like qualities, though it's really farmhouse food of no particular country. I wish the chard stems kept their rainbow colors when cooked; guess I'll have to pick another bouquet for that.