by Abra Bennett
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Photo by Abra Bennett
Abra Bennett's Notes:
Expand1 large shallot or small onion, diced Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
4 Italian sausages, I prefer hot but sweet are also delicious Ask a question about this ingredient
1/4 teaspoon dried oregano Ask a question about this ingredient
a few gratings of fresh nutmeg Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1 9 oz packet baby spinach Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
crushed red pepper (optional) Ask a question about this ingredient
In a large skillet with a tight-fitting lid, heat the olive oil and sauté the shallot or onion until it is just translucent. Add the sausages by squeezing them out of their casings. They'll be in large blobs, you'll cut them down to bite-sized as they cook. Sauté the sausages bits, chopping lightly with a spatula to get nice small chunks, until golden brown. Add the oregano, nutmeg, and garlic.
Ask a question about this stepOver medium-high heat, add the spinach to the sausage. You may need to add it in batches, covering the pan for a minute or so until each batch wilts. Don't add any water since the spinach contains plenty of its own. When all of the spinach is wilted simmer for a minute or two, uncovered, to blend the flavors.
Ask a question about this stepAdd the cream, lower the heat, and simmer until the cream is reduced and forms a sauce that clings to the sausage and spinach. Serve as is to low-carbers, over mashed potatoes to everyone else. I like to add a sprinkle of crushed red pepper but it's entirely optional.
Ask a question about this stepThat's all there is to it! It seems too easy to be true, but I think everyone at your table will thank you for this one, even the kids.
Ask a question about this stepBeautiful! I think I hear angels singing! Thanks for this recipe.
Gorgeous! The dish sounds wonderful and that photo - it looks like it was taken in heaven!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Thanks! Let me know how you like it.