Here's another Italian sausage dish. With a little of this and a lot of that, the recipe becomes your own. I hope you will enjoy this, and make it your own. You can double or triple this. Source: Bon Appetit' magazine.

Ingredients

2 serv.

fresh spinach, packed, stemmed, torn into bite-size pieces (about 3/4 of a bag)↗4 cups
olive oil↗1 teaspoon
hot Italian sausages (can use sweet(mild)↗4
green onions, sliced↗3
sherry wine vinegar or 3 tablespoons red wine vinegar↗3 tablespoons
olive oil↗1 tablespoon
Dijon mustard↗1 teaspoon
salt & freshly ground black pepper

Step-by-step instructions

1
Place the spinach in a large bowl. Heat 1 teaspoons of the olive oil in heavy, large skillet over medium heat. Add sausages and cooked until browned and cooked through.
2
Transfer sausages to paper towels, using slotted spoon. Drain sausages and then slice 1/2 inch thick.
3
Heat drippings in skillet over medium heat. Add green onions and stir one minute. Add vinegar and bring to a boil, scraping up any browned bits. Mix in 1 tablespoons oil and mustard. Add sausage and toss to coat. Season with salt and pepper. Pour over spinach and toss.
4
Adjust seasoning.

Source: food.com

Original recipe ↗

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