Andy Baraghani’s Brothy Meatballs with Swiss Chard and Pearl Couscous

My schedule has been a little too crazy to keep up with my CSA recaps from the summer, but I had to share a new favorite I made with the rainbow chard from a recent box: Andy Baraghani’s Brothy Meatballs with Greens! I love a recipe that takes a huge pile of greens (that I wonder if I’ll ever be able to finish) and cooks them down into a manageable amount. The chard wilts down into a garlicky chicken broth, and the pearled couscous helps make the whole dish feel like a complete meal. Any ground meat will work here, but I went with a mix of spicy Italian sausage and beef because both were lingering in my fridge, and the sausage ended up being perfect here. It gave the broth a little extra spice. The browned meatballs are finished in the broth with the greens and couscous, so all the flavors have a chance to meld. This is one I’ll be coming back to whenever the CSA gives me another mountain of greens. Source: NYTCookingRating: 5/5 How Easy Is That – Skill Level: EasyHow Easy Is That –…