A hearty, speedy skillet dinner. With hints of Italian flavors, this dish would pair really well warm, crusty garlic bread on a cool summer evening. With just a few ingredients that don’t even need to be fresh (i.e canned and frozen will work) and you can have dinner on the table in less than an hour. Here is what you will need.
Ingredients:
1 lb of spicy Italian sausage
16 oz bag of thawed frozen spinach
1 medium onion sliced
1 can of white beans
1 Tbsp of olive oil
1 tsp of chopped garlic
A dash of nutmeg
salt, pepper and red pepper flakes to taste.
Method:
In a skillet add the sausage links and fill with a little bit of water and 1 tbsp of olive oil. Cook the sausage till cooked through and the casing in lightly browned.
Remove the sausage, and to the same pan add the remaining oil and add the garlic. Saute till fragrant and then add the onions. Saute till pale golden.
Then add the spinach and the beans and saute till the spinach wilts down.
Season with nutmeg, salt, pepper and red pepper flakes and then toss in the sausages.
Plate up hot, straight from the skillet with some garlic bread !!!!!
Looks yummy! These kinds of dinners are the best!
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Delicious. Do you think it would work well with turkey sausage? The hubby would love this recipe.
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MAke sure it just has the italian seasoning in it. Mine where chicken.
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Thank you. I will.
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Mommysorganics that was my first thought, my husband will love this!
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I just had to print this one out. It’s on my must try list,very close to the top.
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Fantastic idea! And I love that these are ingredients that you would generally have in the cupboard/freezer already. Would it work as well with a lincolnshire sausage or would you recommend using a spicier sausage to get the same flavour combinations?
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use a sausage that you would love It could be sweet italian or mild or spicy–spinach and beans will pair well with italian flavored meat/poultry
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brill. Thanks for the tip. I might try it with the Lincs tonight!
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This looks like a great comfort dish for a nasty rainy day.
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I like that you use fresh sausage instead of cured. I can’t eat cured or smoke sausage because of the additives, but your recipe is right up my palate’s alley!
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Looks delicious and hearty. Thanks for posting!
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