Wednesday, October 23, 2013

Spinach with Sausage, Peppers & Tomatoes

I love hot food served with cool greens.  Like salad over slices of pizza, or tostadas, or pasta over raw kale. So it was natural for me to forgo the more obvious pasta for fresh spinach with this sausage and peppers dish. This lightens up an otherwise heavy meal making it suitable year round, whatever the weather.

The classic flavor combination of Italian sausage with onions & peppers is amped up with tomatoes, pesto and dried red pepper flakes.  The sausage mixture tops fresh, lightly dressed raw spinach which slightly wilts, softens and becomes sweeter when hot. Paired with garlic bread and a medium bodied Italian wine like Sangiovese, Chianti Classico or Montepulciano, this is perfect for lunch or dinner. If you use the Field Roast brand of sausages and a cheeseless pesto the dish is vegan....perfect for everyone!  Enjoy.

Spinach with Sausage, Peppers & Tomatoes
( 4 servings)
1 lb hot or mild Italian sausages, casing removed and cut into slices 1 inch thick ( option, can use vegan or vegetarian sausage, I like the Field Roast brand)
extra virgin olive oil
1 white onion, sliced
2 cloves garlic, minced
1 yellow bell pepper, seeded, cored, cut in half and sliced in 1/2 inch pieces
3 red or yellow heirloom tomatoes, chopped
1/4 cup spinach pesto (or purchased basil pesto)
1/2 tsp dried red pepper flakes
sea salt
freshly cracked black pepper
4 cups (packed) baby spinach leaves
4 tsp balsamic vinegar
Italian parsley leaves for garnish

Heat large skillet over medium high heat. Add 1 tbsp olive oil and Italian sausage. Saute until golden brown on both sides. (If using vegan sausage, follow package directions). Remove sausages from pan and set aside. Remove all but 1 tbsp fat. Add 1 tbsp olive oil and the onion. Saute until soft.  Add garlic, bell pepper, tomatoes, 1/2 tsp each salt & pepper and sausage to pan. Saute for 5 minutes over medium heat. Stir in pesto and red pepper flakes. Taste and adjust seasonings if necessary. Cook another minute and remove from heat.

Mound 1 cup spinach each on 4 dinner plates. Drizzle 1 tbsp olive oil and 1 tsp vinegar over each portion. Equally divide the hot sausage mixture over the spinach. Garnish with parsley and serve hot or warm letting spinach slightly wilt before serving.

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Other spinach recipes you may enjoy:

It is "spinach" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite spinach recipe of your own? Please share in the comments section of this post. 
Feed Me Phoebe: Healthy Creamed Spinach
The Heritage Cook: Fresh Spinach with Maple Vinegar Vinaigrette
Big Girls, Small Kitchen: Za'atar Roasted Salmon with Greens
Blue Apron Blog: Saag Paneer at Home
Weelicious: Spinach Cake Muffins
Virtually Homemade: Creamy Spinach and Chicken Casserole
Haute Apple Pie: Parmesan Spinach, Broccoli and Chicken Bake
Red or Green: Spinach-Walnut Pesto on Bruschetta with Fried Egg
Napa Farmhouse 1885: Spinach with Sausage, Peppers and Tomatoes
The Sensitive Epicure: Spanakopita Minus the -Opita
Taste With The Eyes: Spinach and Chickpeas in a Bengali Mustard Sauce
Domesticate Me: Warm Spinach Salad with Bacon Vinaigrette and a Fried Egg
In Jennie's Kitchen: Crispy Spinach Latkes 
Devour: How to Make Spinach Gnocchi
Dishin & Dishes: Pear, Walnut and Blue Cheese Salad with Arugula and Baby Spinach
FN Dish: Eat Your Spinach Sides


I have started sharing my Taos experiences on my newest blog"California Girl in Taos". Please visit and let me know what you think.

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