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Seared Sausage & Rhubarb with Swiss Chard from Dinner: Changing the Game


Recipe from Dinner: Changing The Game by Melissa Clark. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Copyright © 2017, Melissa Clark


2 tbsp: extra-virgin olive oil
1 lb: sweet Italian sausages, pricked with a fork
1: red onion, thinly sliced
1 bu: green, red, or rainbow Swiss chard, stems cut into ¼ inch slices, leaves torn into bite sized pieces
8 oz: rhubarb stems, cut into 1/4 inch thick slices
2 tbsp: dried currants
2 tbsp: maple syrup
1 tsp: garam masala
¼ tsp: kosher salt
1: 1 inch piece fresh ginger, peeled and grated
1: bay leaf


Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausages and cook until they are cooked through and well browned all over, about 12 minutes total. Transfer sausages to a plate.

Add the onion to the skillet and cook, stirring frequently, until softened, about 5 minutes. Stir in the chard stems and continue to cook until the onion is well browned and the chard stems are almost tender, about 7 minutes. Add the rhubarb, currants, maple syrup, garam masala, salt, ginger, and bay leaf to the skillet. Cook, stirring often, until the rhubarb has fallen apart and the chard stems are tender, 7 to 10 minutes. If the bottom of the pan begins to scorch, stir in some water, a few tablespoons at a time.

Toss in the chard leaves and cook, stirring frequently, until they are wilted, about 5 minutes. Transfer the chard mixture to a heated serving platter and pluck out the bay leaf.

Return the sausages to the skillet and let them heat through, shaking the pan so they crisp a little on all sides, about 2 minutes. Serve the sausages over the rhubarb-chard mixture.