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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.

Adapted from The New York Times

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