Sausage With Chard And Rhubarb Recipes

SAUSAGE WITH CHARD AND RHUBARB

Sausage With Chard and Rhubarb image

This quick sausage dish is perfect for spring. The dark green chard adds freshness, while the rhubarb lends a citrus-like sour note that cuts through the richness of the sausages. If you don't have any mustard seeds on hand, leave them out. While they do add a pleasant heat and gentle crunch, you won't miss them if you didn't know they were supposed to be there. Use any kind of sausage you like here: pork, duck, lamb or turkey all work well with the rhubarb and greens.

Provided by Melissa Clark

Categories dinner, for two, lunch, quick, weekday, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage (pork or turkey)
1 shallot, finely chopped
1 1/2 teaspoons mustard seeds
2 garlic cloves, finely chopped
1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 991, UnsaturatedFat 54 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 6 grams, Protein 38 grams, SaturatedFat 28 grams, Sodium 2147 milligrams, Sugar 5 grams

SAUSAGE AND SWISS CHARD PASTA

Sausage and Swiss Chard Pasta image

I whipped up lunch with fresh produce from the farmers market and the result was amazing. -Kate Stiltner, Rockford, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

12 ounces uncooked orecchiette or small tube pasta (about 2-1/2 cups)
1 tablespoon olive oil
1/2 pound bulk Italian sausage
1/2 cup chopped red onion
1 medium fennel bulb, chopped
1/2 pound baby portobello mushrooms, chopped
3 garlic cloves, minced
1 bunch Swiss chard, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup grated Parmesan cheese, divided
1/2 cup pine nuts or chopped walnuts, toasted

Steps:

Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat oil over medium heat. Cook sausage and red onion until no longer pink, 3-4 minutes, breaking into crumbles. Add fennel, mushrooms and garlic; cook until tender, 6-8 minutes. Add Swiss chard; cook and stir until wilted, 4-5 minutes longer., Drain pasta, reserving 1 cup pasta water. In a large bowl, combine pasta, sausage mixture, salt, pepper and 1/2 cup Parmesan cheese, adding enough reserved pasta water to coat pasta and create a creamy texture. Serve with remaining cheese and pine nuts.

Nutrition Facts : Calories 487 calories, Fat 25g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 726mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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