45 minutes
A comforting dish featuring seared sweet Italian sausages, tangy rhubarb, and earthy Swiss chard, brought together with a hint of sweetness and warm spices.
tablespoons
Sweet Italian Sausages, pricked with a fork
0 lb
Red Onion, thinly sliced
each
Swiss Chard, stems sliced and leaves torn
bunch
Rhubarb, sliced
0 oz
Dried Currants
tablespoons
tablespoons
teaspoons
teaspoons
Fresh Ginger, grated
NaN inches
Bay Leaf
each
1. Sear the Sausages
Heat 2 tablespoons of extra-virgin olive oil in a large 12-inch skillet over medium heat. Once the oil shimmers, add the fork-pricked sweet Italian sausages. Sear them for about 12 minutes, turning occasionally, until well-browned on all sides.
2. Sauté the Onion and Chard Stems
Using the same skillet, add the thinly sliced red onion. Sauté for around 5 minutes until translucent. Add the sliced Swiss chard stems and continue to cook for another 7 minutes.
3. Create the Rhubarb Sauce
Introduce the rhubarb slices, dried currants, maple syrup, garam masala, kosher salt, grated ginger, and bay leaf into the skillet. Stir and cook for 7 to 10 minutes.
4. Wilt the Swiss Chard Leaves
Fold in the torn Swiss chard leaves and let them wilt for about 5 minutes in the skillet.
5. Warm Through the Sausages
Return the seared sausages to the skillet, nestling them into the rhubarb and chard mixture. Allow them to heat through for about 2 minutes.
Opt for high-quality sausages with a strong flavor profile. Fresh pork or Italian sausages can add complexity to the dish.
Sear sausages first, then cook rhubarb and Swiss chard separately. Return sausages at the end to warm through.
After searing sausages, deglaze the pan with white wine or chicken broth to incorporate the browned bits into your dish.
If rhubarb is overly tart, add a small amount of sugar or honey, or balance with caramelized onions or balsamic vinegar.
Use a heavy skillet like cast iron for even browning. Adjust heat from medium-high for searing to medium for vegetables.
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