Sausage With Chard and Rhubarb

A quick spring skillet supper: the sausages brown first, then chard and a little rhubarb cook in the drippings, and the rhubarb's tartness cuts through all that richness. Pick up chard and rhubarb at the market in spring.

Serves 2 · 25 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound hot Italian sausage (pork or turkey)
• 1 shallot, finely chopped
• 1½ teaspoons mustard seeds
• 2 garlic cloves, finely chopped
• ½ cup thinly sliced rhubarb
• 1 pound red or white Swiss chard, center ribs removed, leaves chopped
• Fine sea salt and freshly ground pepper

Instructions

1. Warm the oil in a large skillet over medium-high heat. Poke the sausages a few times with a fork and add them to the pan. Cook, turning now and then, until browned all over and cooked through, about 10 minutes. Set them on a plate.
2. Lower the heat to medium, add the shallot to the pan and cook until soft, about 5 minutes. Stir in the mustard seeds and garlic and cook 1 minute.
3. Add the rhubarb, then the chard a handful at a time, along with a big pinch of salt. Cook until the greens are wilted and tender, about 10 minutes. Season with salt and pepper.
4. Pile the greens onto plates and set the sausages on top.

Tips

• The mustard seeds add gentle heat and crunch, but you can leave them out.
• Any sausage you like works here, including pork, turkey, lamb or duck.

Adapted from NYT Cooking.