This pairs very nicely with a very quick red lentil dal and a cooling dollop of yogurt. Substitute spinach, mustard or collard greens or any other leafy green you might have, for the chard. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice.
1 tablespoon oil
2 cloves garlic, minced
1-inch piece of ginger, grated or minced
1 small jalapeño, minced and seeded if you want less heat (taste the pepper before adding it all–they vary so widely in heat level and add according to taste)
1 large bunch chard, washed, stems finely chopped and leaves halved lengthwise and then cut cross-wise into bite-sized pieces
2 4-oz sausages, cut into rounds or crumbled
Heat the oil in a large skillet over medium-high heat. Add the chard stems, ginger, jalapeno and garlic and sausage and sauté for about 7 minutes, stirring often. Take care not to burn the garlic. When the sausage is nearly cooked through add the chard leaves and mix well. Add a pinch or two of salt. Stir well and cook for another 3-4 minutes until chard is tender but still bright.