Sausage With Chard and Rhubarb

By Melissa Clark

Published April 27, 2014

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
25 minutes
Rating
5(718)
Comments
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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.

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Ingredients

Yield:2 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

24 grams carbs; 156 milligrams cholesterol; 864 calories; 35 grams monosaturated fat; 12 grams polyunsaturated fat; 22 grams saturated fat; 70 grams fat; 6 grams fiber; 1766 milligrams sodium; 37 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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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Ratings

5 out of 5
718 user ratings
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Comments

Ali Litts

I am so happy that NYTimes Cooking is putting out savory rhubarb recipes. I think that rhubarb has great potential to complement meat but it hasn't really been explored for some reason. It is not that far from celery and yet has the spark and tartness of a lemon. This was good and I hope that we have many, many more savory rhubarb recipes in the future. Thank you!

Kevin Osinski

1/2 cup rhubarb = 1 good-sized stalk. Rhubarb will dissolve during cooking.

David

DO NOT decide to use rhubarb leaves for chard. THEY ARE POISONOUS

Suellen

I used 12 oz sausage, 1 cup rhubarb and leaves from one chard: next time, double the chard. I served it with pan-fried polenta. Good!

A. Reese

This was the perfect spring CSA recipe. We used green garlic, swiss chard, rhubarb and added some bok choy to bulk it up. The result was delicious!

LW

I add a little cream to the sauce and sometimes mustard instead of mustard seeds. This mellows it for kids. So good!

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