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Sausage With Chard and Rhubarb

5.0(694)

This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don’t have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won’t miss them if you didn’t know they were supposed to be there. Use any kind of sausage you like here: pork, duck, lamb or turkey all work well with the rhubarb and greens.

by Melissa Clark

Open original recipe

Dinner, For Two, Lunch, Quick, Weeknight, Main Course

Servings

2 servings

Total time

25 min

Calories / serving

864 kcal

Ingredients (8)

serves

2 tablespoons extra-virgin olive oilolive-oil
1 pound hot Italian sausage (pork or turkey)sausage
1 shallot, finely choppedshallot
1 1/2 teaspoons mustard seedsmustard-seed
2 garlic cloves, finely choppedgarlic
1/2 cup thinly sliced rhubarbrhubarb
1 pound red or white Swiss chard, center ribs removed and leaves choppedchard
Fine sea salt and freshly ground pepper, as neededpepper

Instructions (2 steps)

01In a large skillet over medium-high heat, warm oil. Prick sausages with a fork and place in skillet. Cook, turning occasionally, until browned all over and cooked through, about 10 minutes. Transfer sausages to a plate.
02Add shallots to oil and reduce heat to medium. Cook until tender, about 5 minutes. Stir in mustard seeds and garlic; cook 1 minute. Add rhubarb and greens, a handful at a time, and a large pinch of salt. Cook until the greens wilt and become tender, about 10 minutes. Season with more salt and pepper. Serve sausages on top of greens.

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Rich recipe — supports nutrition-aware planning.