Sausage with Chard and Rhubarb

SERVES: 2

Ingredients:
2 Tablespoons extra-virgin olive oil
1 pound hot Italian sausage (pork or turkey)

1 shallot, finely chopped
1 ½ teaspoons mustard seeds

2 cloves garlic, finely chopped

½ cup thinly sliced rhubarb

1 pound red or white Swiss chard,

 center ribs removed and leaves chopped

Fine sea salt and freshly ground pepper

Instructions

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 10-12 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 one 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 salt and pepper, serve sausages on top of greens.

Recipe from NYT cooking