If you’re searching for a bold and unforgettable dinner recipe, this seared sausage and rhubarb dish with Swiss chard is your next must-try. Combining the savory flavors of sweet Italian sausage with the tart bite of rhubarb, this dish transforms everyday ingredients into a culinary masterpiece.
It’s a perfect choice for those looking to break away from routine and explore the vibrant, Mediterranean-inspired harmony of flavors.
Why This Recipe Stands Out
This isn’t your average sausage dinner. The addition of rhubarb—often reserved for pies and desserts—adds a tangy, acidic note that balances beautifully with the richness of the sausage.
Paired with the earthy, slightly bitter Swiss chard and a hint of sweet maple syrup, this recipe creates layers of complexity. It’s an ideal choice for anyone who loves hearty, adventurous meals with a touch of sophistication.
Serve it over creamy polenta, quinoa, or even mashed potatoes to soak up the flavorful juices. Whether you’re hosting a dinner party or simply spicing up a weeknight meal, this dish is sure to impress.
Tips for Perfecting This Dish
To make this dinner recipe truly shine, here are a few tips:
- Use fresh ingredients: The sweetness of fresh Swiss chard and the sharpness of rhubarb are key to achieving the perfect flavor balance.
- Experiment with sausages: While sweet Italian sausage is recommended, spicy or herbed varieties can add a new dimension.
- Don’t skip the maple syrup: It acts as a subtle counterbalance to the tart rhubarb, creating a perfectly rounded sauce.
- Watch your heat: When cooking rhubarb, keep the temperature steady to avoid overcooking or scorching. A splash of water can prevent sticking.
Customizations for Dietary Needs
This dinner recipe is highly adaptable to suit various dietary preferences:
- For a vegetarian twist: Swap the sausage with plant-based alternatives or roasted chickpeas for a protein-packed option.
- Gluten-free adjustments: This dish is naturally gluten-free, but be sure to pair it with a gluten-free side, such as quinoa or rice.
- Low-carb alternative: Replace starchy sides with cauliflower mash or roasted vegetables for a keto-friendly version.
- Dairy-free idea: Avoid creamy polenta or cheese toppings if you’re keeping it dairy-free. A drizzle of olive oil or vegan butter makes an excellent alternative.
Why It Works for Dinner
This recipe is perfect for dinner because it’s filling, flavorful, and easy to customize. The one-pan preparation also keeps cleanup simple, making it ideal for busy evenings.
The combination of savory sausage, tangy rhubarb, and tender Swiss chard satisfies every craving while feeling gourmet enough for a special occasion.
Pairing Suggestions
Round out this Mediterranean-inspired dinner with:
- A crisp green salad with a lemon vinaigrette to complement the tartness of the rhubarb.
- Crusty whole-grain bread or flatbread to soak up the sauce.
- A glass of chilled rosé or a dry white wine, like Sauvignon Blanc, to highlight the bright, acidic flavors.
This seared sausage and rhubarb with Swiss chard recipe is your ticket to an effortlessly elegant meal. Try it tonight and enjoy a dish that’s as unique as it is delicious!
Seared Sausage & Rhubarb with Swiss Chard Dinner Recipe
Equipment
- 12-inch skillet
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausages pricked with a fork
- 1 red onion thinly sliced
- 1 bunch Swiss chard green, red, or rainbow, stems cut into ¼-inch slices, leaves torn into bite-sized pieces
- 8 ounces rhubarb stems cut into ¼-inch-thick slices
- 2 tablespoons dried currants
- 2 tablespoons maple syrup
- 1 teaspoon garam masala
- ¼ teaspoon kosher salt
- 1 1-inch piece fresh ginger, peeled and grated
- 1 bay leaf
Instructions
- In a large skillet over medium-high heat, add the olive oil. Add the sausages and cook, turning occasionally, until they are evenly browned and fully cooked, about 12 minutes. Once done, transfer the sausages to a plate and set aside.
- Add the sliced red onion to the skillet and sauté, stirring frequently, for about 5 minutes, or until the onion softens.
- Stir in the Swiss chard stems and continue cooking for another 7 minutes, until the onion becomes golden and the stems are nearly tender.
- Add the rhubarb slices, dried currants, maple syrup, garam masala, kosher salt, grated ginger, and bay leaf to the skillet. Stir well and cook for 7–10 minutes, stirring often, until the rhubarb softens into a thick, chutney-like consistency and the chard stems become tender. If the mixture starts to stick or burn, add a few tablespoons of water to the pan as needed.
- Toss in the torn Swiss chard leaves and stir them into the mixture. Allow them to cook for about 5 minutes, or until they are wilted and softened. Once done, remove the bay leaf and transfer the chard mixture to a serving platter.
- Return the sausages to the skillet and heat them for 2 minutes, gently shaking the pan to re-crisp the sausages and ensure they are hot all the way through.
- Plate the sausages over the chard-rhubarb mixture and serve immediately.
Notes
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.