Sausage With Chard and Rhubarb

DSC02792I’m always on the lookout for recipes and ways to use rhubarb that don’t involve adding boatloads of sugar. It’s not easy. That’s why this savory recipe from Melissa Clark stood out to me. Melissa Clark, a food writer for The New York Times, is one of my favorite recipe authors. Her recipes are very reliable, and she has a great way of putting a new spin on a particular ingredient or traditional recipe. I really enjoyed the simplicity of this dish—a hot Italian sausage on a bed of sauteed Swiss chard leaves. It’s very spring. The mustard seeds, garlic, rhubarb, and sausage juices provide a little heat and interesting, complex flavors.

Sausage With Chard and Rhubarb (from Melissa Clark via The New York Times; serves 2)

2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage (pork or turkey)
1 shallot, finely chopped
1 1/2 teaspoons mustard seeds
2 garlic cloves, finely chopped
1/2 cup thinly sliced rhubarb
1 pound red or white Swiss chard, center ribs removed and leaves chopped
Fine sea salt and freshly ground pepper, as needed

In 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.

Add 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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