This instantly became one of my favorites even though I have only cooked it once. It’s so flavorful and delicious and not too heavy. I modified this recipe as follows…
Ingredients:
- 1 package of baby spinach
- 1 package hot Italian chicken sausage (please consider using local and/or organic meats)
- 1 can cannellini (white) beans, drained and rinsed
- 1 medium onion, diced (mild; I used Vidalia)
- 1 lemon
- 2 cloves garlic, minced
- 1 container cherry (grape) tomatoes, cut in half
- 2 tablespoons olive oil
- Salt and pepper
Directions:
Slice and cook sausage in skillet or grill pan. Set aside and keep warm in oven or cover with foil. In a large skillet, sauté onions and garlic in a drizzle of olive oil until soft and translucent. Add half of the spinach, turning frequently with tongs. Once the spinach cooks down, add tomatoes, beans, and remaining spinach. Then add the zest of one lemon and juice of half a lemon. Top with sea salt and ground pepper to taste. Continue tossing until spinach is fully wilted and tomatoes are soft. Transfer to serving dish and toss with sausage.
Enjoy!
