Sausage & Vegetable Skillet Dinner
I threw this together one night trying to use up produce before going out of town. Who knew it was going to be such a hit! Now it’s a go-to recipe that I use when I don’t have much time to cook or wash dishes.Yield: 4 servings
|1 tablespoon||olive oil|
|1 (12-ounce) package||fully cooked italian chicken sausage links, cut into 1-inch pieces|
|1||large onion, chopped|
|3||garlic cloves, minced|
|1/4 teaspoon||crushed red pepper flakes|
|2 pounds||red potatoes (about 7 medium), thinly sliced|
|1 (10-ounce) package||frozen corn|
|1 1/4 cups||vegetable broth|
|2 cups||fresh baby spinach|
In a 12-in. skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until sausage is browned and onion is tender. Add garlic and pepper flakes; cook 1 minute longer.
Add potatoes, corn, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender. Add spinach; cook just until wilted. Yield: 4 servings.