1. Next to how yummy and good for you this dish is, what I love about it is how incredibly easy it is to make. And fast too. When preparing meats, fish, poultry (all animals), my suggestion is to forgo the usual market aisles and seek out the specialists – butchers, fish market guys, etc. These professionals can educate you on all the wonders of farming, buying, special cuts and preparing “meat”, thus making your meal and life exponentially better. I like Italian sausages (the pork kind), because they tend to be spicy and that’s my palette. Of course, you can find a mild sausage, which is why having a dialogue with your meat dealer is so importanto:). 2. The sausages take about 13 minutes to cook, stove top, so I usually get them started after I’ve added the olive oil, garlic and onion to a separate pan (on low heat) for the vegetables and beans. As they cook/saute/get periodically rolled around the sauce pan, I work on the veggies. After the garlic and onions start to brown, add the beans, then the spinach. Ok, so you get the picture. The last vegetable to be added should be the peppers because they have essentially already been cooked/grilled. (a little cheat here – sometimes when I visit the farmer’s market I buy in bulk and spend a few hours on a weekend afternoon cooking up stuff which I will freeze or jar and eat later…case in point:) Toss regularly and once the vegetables are done (the spinach is cooked), add the lemon juice, salt, pepper and fresh herbs to taste. Slice sausages at a diagonal and toss with veggies and beans almost like a salad. Add Parmesan and mangia! 3. To the Table: Don’t forget the wine and remote. 4. www.barefootinherkitchen.com. ---------------------------------------------------------------------------
Nutrition
Ingredients
