Seared Sausage and Rhubarb with Swiss Chard was reprinted from Dinner: Changing the Game. Copyright © 2017 by Melissa Clark. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
- 2 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausages (pricked with a fork)
- 1 red onion (thinly sliced)
- 1 bunch bunch green, red, or rainbow Swiss chard (stems cut into ¼‑inch slices, leaves torn into bite-sized pieces)
- ½ pound rhubarb stems (cut into ¼–inch slices)
- 2 tablespoon dried currants
- 2 tablespoon maple syrup
- 1 teaspoon garam masala
- ¼ teaspoon kosher salt
- 1 (1‑inch) piece fresh ginger (peeled and grated)
- 1 bay leaf
Heat the olive oil in a 12–inch skillet over medium-high heat. Add the sausages and cook until cooked through and well browned all over. Transfer the sausage to a plate.
Add the onion to the skillet and cook, stirring frequently, until softened. Stir in the chard stems and continue to cook until the onion is well browned and chard stems are almost tender. Add the rhubarb, currants, maple syrup, garam masala, salt, ginger, and bay leaf to the skillet. Cook, stirring often until the rhubarb has fallen apart and the chard stems are tender. If the bottom of the pan begins to scorch, stir in some water, a few tablespoons at a time.
Toss in the chard leaves and cook, stirring frequently, until they are wilted. Transfer the chard mixture to a heated serving platter and pluck out the bay leaf.
Return the sausages to the skillet and let them heat through, shaking the pan so they crisp on all sides. Serve the sausage over the rhubarb-chard mixture.