Sausage And Spinach Saute Food

SKILLET SAUSAGE AND WHITE BEANS WITH SPINACH

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring, until nicely browned. Add garlic and cook for just another minute or two until garlic is fragrant. Add chicken broth, cannellini beans, diced tomatoes, Italian seasoning, and crushed red pepper. Bring to a boil, then reduce heat to medium and let it simmer, uncovered for 15 minutes to allow broth to reduce a little.
• Stir in fresh baby spinach and remove from heat. Continue to stir until spinach is wilted. Garnish with fresh ground black pepper and Parmesan. Ladle into bowls and serve with a hunk of crusty bread.

ORECCHIETTE WITH SAUSAGE AND SPINACH

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the scallion whites and rosemary and cook until the scallions begin to wilt, about 2 minutes. Add the tomatoes with their juices and 1⁄2 cup of the boiling water. Let simmer while you cook the pasta.
• Add the pasta to the pot of boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
• Add the pasta to the tomato sauce along with the spinach and half of the scallion greens. Toss to coat the pasta and wilt the spinach, about 1 minute, gradually adding the reserved pasta water as needed to loosen. Season with salt, drizzle with the remaining 1 tablespoon olive oil and remove from the heat.
• Sprinkle the cheese over the pasta and toss well. Divide among plates or shallow bowls and top with the remaining scallion greens.

SAUTED SPINACH WITH SAUSAGE AND GARLIC

Steps:

• 1. Boil spinach in salty water. Drain and set aside. In a saucepan lightly saute garlic and a little ham base in olive oil, (do not brown garlic). Garlic must stay white. Brown the sausage in a different pan to drain the fat away. If you don't mind the fat, then add it to the garlic and ham base (or pork bullion crumbles). Add the drained spinach and let coat well about 10 minutes. Adjust for taste with salt and pepper. Serve with your favorite meat. Double or triple the recipe for additional guests. You can use this recipe for other types of green such as collards, turnips, etc. Enjoy! =)

SAUSAGE-SPINACH PASTA SUPPER

Steps:

• In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain. , Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

MUSHROOM, SPINACH & SAUSAGE SPAGHETTI RECIPE BY TASTY

Steps:

• Sauté the bacon in a large pot over medium-high heat for about 3 minutes, until crispy.
• Add the sausage meat and red pepper flakes and sauté for about 10 minutes, until the meat is cooked through. Remove from the pan and set aside.
• In the same pot, sauté the onion over medium heat for 2-3 minutes, until translucent.
• Add the garlic and sauté for 2 minutes, until fragrant.
• Add the mushrooms and cook for 2-3 minutes, until they start to release some of their liquid.
• Add the wine, salt, and pepper and stir to combine. Cook for 7-8 minutes, until the wine has reduced by half and the mushrooms are tender.
• Add the spaghetti and sausage mixture and toss to combine.
• Add the Parmesan, pasta water, and spinach and stir. Cook until the pasta is warmed through and the Parmesan has melted.
• Enjoy!

ONE-POT PASTA WITH SAUSAGE AND SPINACH

Steps:

• Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
• Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
• Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
• Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
• When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
• Divide pasta among serving bowls and top with Parmesan.

SAUSAGE, SPINACH AND POTATO TART

Steps:

• For the dough: Add flour and salt to the bowl of a food processor and pulse a few times to mix. Add the butter to the bowl and pulse until the mixture looks like crumbly sand. Add the egg and water and pulse again until the dough comes together.
• Very lightly flour the work surface. Dump the dough onto the floured surface and knead a few times until it comes together. Shape the dough into a disc and roll out to a 13-inch circle. Press the dough into the bottom and sides of an 11-inch tart pan with a removable bottom. Level the edges with your fingers. Prick the bottom of the tart with a fork. Freeze until firm, 25 minutes.
• For the filling: Preheat the oven to 400 degrees F.
• While the tart is in the freezer, add the potatoes to a medium saucepan and cover with cold water. Add a big pinch of salt and bring to a boil. Reduce the heat to a simmer, and cook the potatoes until tender but still with a bit of resistance, 5 to 6 minutes. Drain and cool.
• Lightly drizzle the olive oil in a large skillet over medium heat. Add the sausage, and cook, breaking up with the back of a wooden spoon until crumbly and browned, 6 to 8 minutes. Add the spinach by the handful and stir until it just wilts down. Season the mixture with salt and pepper and stir in the green onions. Remove to a bowl to cool.
• Crack the eggs into a medium bowl and stir in the milk. Whisk together until combined and then add some salt and pepper.
• Remove the tart from the freezer. Cover the top with parchment paper and add pie weights or dried beans. Place on a sheet tray and bake for 20 minutes.
• Remove the pie weights and parchment paper and continue baking for 10 minutes more.
• Turn the oven temperature down to 350 degrees F.
• Evenly sprinkle the par-baked tart shell with half of the grated cheese, then the cooked potatoes, and finally top with the sausage and spinach mixture. Pour the eggs over the top and sprinkle with the remaining cheese. Bake for 45 minutes.
• Cool the tart for 10 minutes before serving. Can be served warm or at room temperature.

SAUSAGE AND SPINACH SAUTE

Steps:

• Heat a pan over medium heat. Add oil, sausage and garlic. Zest the lemon and set aside. Juice the lemon and set aside. Add spinach, lemon juice and zest and chicken stock. Cover and cook until the spinach is cooked down, about 5 minutes. Halfway through cooking toss the spinach. Season with salt and pepper and serve.

SAUTEED POLISH SAUSAGE WITH SWEET YELLOW ONIONS, SAUTEED SPINACH AND MUSHROOM RISOTTO

Steps:

• Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
• Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
• Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.

SAUSAGE-SPINACH STUFFED SHELLS

Steps:

• Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
• Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
• Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
• Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.

LASAGNA WITH ITALIAN SAUSAGE AND SPINACH

Steps:

• Rinse cooked lasagna noodles and set aside. Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
• Meanwhile, in a dutch oven or other large vessel, put the oil, onion and green bell pepper. Saute over medium heat until the onion is tender.
• Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
• Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt. Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
• Meanwhile, press out the water from the thawed spinach so that it is very dry. Put the spinach into a medium-size mixing bowl.
• Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach. Stir until well mixed.
• In another medium-size bowl put the grated Mozzarella cheese.
• In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
• Cover with 1/2 of the lasagna noodles.
• Top with 1/2 of the spinach-cottage cheese filling.
• Top with half of the mozzarella cheese.
• Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
• Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
• Bake in a 350 degrees oven for 45 minutes.
• You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce. I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna. If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.

BREAKFAST SAUSAGE AND SPINACH STRATA (EMERIL GREEN RECIPE)

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausage and saute, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate. Add the onion to the pan drippings in the same skillet and saute, until translucent, about 4 minutes. Add the spinach and garlic. Saute, over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked sausages.
• Place half of the bread cubes in a buttered 3-quart baking dish. Sprinkle half of the cheese over the bread, then top with half of the spinach mixtures. Repeat layering.
• Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Chill the strata, covered with plastic wrap, at least 2 hours and up to 12 hours.
• Preheat the oven to 400 degrees F.
• Bake strata uncovered until puffed, golden brown, and cooked through, about 25 minutes. Let stand 5 minutes before serving. Serve hot.

CHICKEN SAUSAGE WITH SPINACH

Steps:

• Slice sausage and saute until browned. (Note: I used precooked sausage with roasted garlic and mozzarella filling).
• Remove sausage from the pan, add drizzle of olive oil and saute garlic and onion until translucent.
• Add mushrooms and cook until they release their liquid.
• Add cherry tomatoes and cook for 5 minutes, or until they start to burst. Mash with potato masher.
• Return sausage slices to the pan, and bring to a boil.
• Reduce heat and simmer for 10 minutes, or until sauce starts to thicken.
• Add spinach, and cook until they wilt.
• Serve over pasta, rice or polenta.