This is so simple to throw together and tastes fantastic. A great dish for a cold winter's supper.
2 Tbsp olive oil, divided, plus more for drizzling
1 # fresh Turkey, Chicken or Italian Sweet Sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
(2) 15-ounce cans cannellini (white kidney) beans, rinsed
2 c. low-sodium chicken broth
Kosher salt, freshly ground pepper
5 oz. baby spinach (about 10 cups)
Smoked paprika
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice sausage and fold into stew; add chicken stock to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika. Serve and Enjoy.
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