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.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound hot Italian sausage (pork or turkey)
- 1 shallot, finely chopped
- 1 ½ teaspoons mustard seeds
- 2 garlic cloves, finely chopped
- ½ 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
- Nutritional Information
Nutritional analysis per serving (2 servings)
1577 calories; 138 grams fat; 44 grams saturated fat; 0 grams trans fat; 62 grams monounsaturated fat; 19 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 69 grams protein; 353 milligrams cholesterol; 1898 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
25 minutes
Dining and Cooking