Orecchiette with Homemade Fennel Sausage and Swiss Chard

• 1 bunch Swiss chard, trimmed, washed and roughly chopped
• 1/4 cup extra-virgin olive oil
• kosher salt
• 1/2 large Spanish onion, thinly sliced
• 12 cloves garlic, thinly sliced lengthwise
• 2 dried arbol chiles
• 4 pounds boneless pork shoulder, freshly ground
• 1 pound pork fatback, freshly ground
• 3 tablespoons fennel seeds
• 3 tablespoons finely chopped garlic, about 10 cloves
• 2 tablespoons kosher salt
• 2 tablespoons sugar
• 2 tablespoons freshly ground black pepper
• 2 tablespoons hot paprika
• 1 tablespoon fennel pollen
• 1/4 cup red wine vinegar
• 3/4 cup ice water
• 3/4 pound fennel sausage
• 1/2 teaspoon Aleppo Pepper
• 1 cup chicken stock
• 3 tablespoons unsalted butter
• kosher salt
• 12 ounces fresh orecchiette
• 3 tablespoons finishing-quality olive oil
• 1/4 cup plus 2 tablespoons Parmigiano-Reggiano, freshly grated
• 2 teaspoons fennel pollen
• 2 tablespoons breadcrumbs, toasted

1. Heat the olive oil in a large saute pan over medium-high heat until it is almost smoking, 2 to 3 minutes.
2. Add the onion, garlic, and chiles, and season with salt.
3. Saute for about 10 minutes, adding water to the pan (as much as 1 cup total), stirring often to prevent the vegetables browning.
4. Add the chard leaves, season with salt, and fold the leaves in with the onion for 1 or 2 minutes to wilt them slightly.
5. Reduce the heat to low, cover, and cook for 15 to 20 minutes, stirring from time to time, until the chard leaves are very dark green and the onion, leaves and stems are one soft, homogenous mixture.
6. Turn the vegetables out onto a cutting board, finely chop and set aside.

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Taken from www.foodrepublic.com/recipes/orecchiette-with-homemade-fennel-sausage-and-swiss-chard-recipe/ (may not work)