Napa Farmhouse 1885™: Spinach with Sausage, Peppers & Tomatoes

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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