1 tbsp olive or coconut oil
1 large onion, chopped
1 pkg (12-oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium-size red potatoes, sliced thin
1 pkg (10-oz) frozen corn
1 1/4 cups vegetable broth
1/4 tsp freshly ground black pepper
2 cups fresh baby spinach leaves
Heat the oil in a 12-inch skillet over medium-high heat; add the onion and sausage, cook and stir until the onion is tender and sausage is browned. Add the garlic and red pepper flakes; cook for 1 minute.
Add the potatoes, corn, broth and black pepper; bring to a boil. Reduce the heat and simmer, covered, for 12 to 15 minutes until the potatoes are tender.
Add spinach to skillet and cook just until wilted.
Yield: 4 servings
1 pkg (12-oz) fully cooked Italian chicken sausage links, cut into 1-inch pieces
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes
8 medium-size red potatoes, sliced thin
1 pkg (10-oz) frozen corn
1 1/4 cups vegetable broth
1/4 tsp freshly ground black pepper
2 cups fresh baby spinach leaves
Heat the oil in a 12-inch skillet over medium-high heat; add the onion and sausage, cook and stir until the onion is tender and sausage is browned. Add the garlic and red pepper flakes; cook for 1 minute.
Add the potatoes, corn, broth and black pepper; bring to a boil. Reduce the heat and simmer, covered, for 12 to 15 minutes until the potatoes are tender.
Add spinach to skillet and cook just until wilted.
Yield: 4 servings
File photo of this recipe.
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