Seared Sausage & Rhubarb with Swiss Chard Dinner Recipe
This dinner recipe features sweet Italian sausages paired with the tangy bite of rhubarb, balanced by the earthy flavors of Swiss chard. Maple syrup, dried currants, and spices add a unique depth, making this a savory-sweet dish perfect for an unexpected and hearty meal.
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
Serving Suggestions: Serve this dish with soft grains like polenta, quinoa, or barley to soak up the juices. Mashed potatoes also complement the flavors beautifully.
Flavor Tip: The maple syrup balances the acidity of the rhubarb and the earthiness of the chard, creating a cohesive and delightful flavor profile.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
Tried this recipe?Let us know how it was!