Sausage with Chard and Rhubarb

Serves 4


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


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.