-
Heat olive oil in large stockpot over medium heat.
-
Add onion and garlic. Stir frequently until onions become translucent.
-
Add sausage, oregano, crushed pepper flakes, salt and pepper and stir for a few minutes until sausage browns a little.
-
Add chicken broth and bay leaf, and bring to a boil.
-
Add in sweet potato and continue cooking so they get tender, about 10-15 mins.
-
Stir in swiss chard and cook until leaves wilt and stems soften, a few minutes.
-
Turn off heat and season with salt & pepper, to taste.
-
Garnish with fresh parsley.
-
Serve hot.