Sausage with Chard and Rhubarb

• 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.