Sausage with Chard and Rhubarb

Recipe from Acme Farms and Kitchen

2 tbsp olive oil

1 package Italian sausage

1 shallot, finely chopped

2 tbsp green garlic, finely chopped

1/2 cup thinly sliced rhubarb

1 bunch chard, stems chopped, leaves torn into pieces

1tsp dijon mustard

salt and pepper

Heat the oil in a large skillet over medium heat. Prick the sausages several times with a fork and place in skillet. Cook, turning occasionally, until browned all over and cooked through, 10-15 minutes. Transfer sausages to a plate and keep warm.

Add the shallot and chard stems to the skillet and reduce the heat to medium. Cook until tender, 5-7 minutes. Stir in the green garlic and cook 1 minute more. Add the rhubarb and a large pinch of salt then the chard leaves a handful at a time. Toss to coat with the oil, cook until the greens are wilted and tender, about 10 minutes. Stir in Dijon mustard. Season with more salt and pepper to taste. Serve sausages on top of greens.