Seared Sausage and Rhubarb with Swiss Chard

Name: Seared Sausage and Rhubarb with Swiss Chard
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound sweet Italian sausages (pricked with a fork); 1 red onion (thinly sliced); 1 bunch bunch green, red, or rainbow Swiss chard (stems cut into ¼‑inch slices, leaves torn into bite-sized pieces); ½ pound rhubarb stems (cut into ¼–inch slices); 2 tablespoons dried currants; 2 tablespoons maple syrup; 1 teaspoon garam masala; ¼ teaspoon kosher salt; 1 (1‑inch) piece fresh ginger (peeled and grated); 1 bay leaf

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Ingredients

2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausages (pricked with a fork)
1 red onion (thinly sliced)
1 bunch bunch green, red, or rainbow Swiss chard (stems cut into ¼‑inch slices, leaves torn into bite-sized pieces)
½ pound rhubarb stems (cut into ¼–inch slices)
2 tablespoons dried currants
2 tablespoons maple syrup
1 teaspoon garam masala
¼ teaspoon kosher salt
1 (1‑inch) piece fresh ginger (peeled and grated)
1 bay leaf