Spinach and Sausage

Spinach and Sausage

I’m an unrepentant spinach lover.  Haven’t found a way I don’t like it, but I’m always searching for something new, pretty much as I search for new wines, whiskies, and beers.

Yes, I’ve tried boiled and buttered, spinach with onions, more than a dozen versions of that Indian favorite, saag paneer , creamed spinach, varieties of raw spinach in salads, and other ways that stretch my memory to the limits.

Lately, standing in my kitchen and reviewing the contents of my refrig and wondering about alternatives, without having to drink and drive, since I was already downing my second glass of fermented grape, I hit on the idea of sausage and spinach, fried in a pan. Hey, I also had a big handful of mushrooms to use, and a sweet onion from some strange corner of the earth. Garlic?  Well, hell yes!  Grated cheese also spoke to my taste buds in a loud, but timorous voice.  “What about me???”

Well, then, nothing left to do than strive bravely onward!

Spinach and Sausage, serves 4

Only equipment you need is a stove, a large, high-sided frying pan, and a stir stick.

5 Cloves of garlic, peeled and chopped

1 Sweet onion, peeled, cut in half and sliced thinly

8 button mushrooms, sliced thinly

1 lb of sausage, crumbled

1 to 1.5 pounds of spinach, well rinsed and drained

Enough grated parmesan for the cheese lover inside you

Hot sauce (I used Sriracha)

Salt and pepper to taste

3 Tablespoons olive oil

2 Tablespoons butter ( prefer French butter)

Turn the heat to medium. Drizzle the olive oil in the pan and add the butter.

When the butter melts and starts to sizzle, add the garlic, onion, and mushrooms.  Stir and cook until everything just begins to change color.

Empty the garlic/onion/mushroom mélange into a bowl and set aside for now.

Add the sausage to the frying pan and cook, breaking it up as much as possible.  When the meat is no longer pink, add the garlic et al back in the pan and stir.  Now add the spinach and allow it to cook down, stirring and turning the whole pile, so everything gets its fair share of the heat.

When the spinach leaves are wilted and soggy, add as much parmesan as you like.  Stir well, taste and add salt and pepper.

Inform your guests that there’s only enough for four and some of them will have to leave.  (Hint: Only inform the ones who did not bring wine.)

Now you can also drop a few friends from your Christmas list.

Serve in individual bowls. Stand by!  It’s time to put some heat to the meat.  Give yourself another generous shake or two of parmesan, then as much hot sauce as you like.  Stir. Taste.  Pour more wine.  Gobble and slurp. Converse only if you must.