Spinach With Italian Sausages
|Italian sausages/From the market||1 1⁄2 Pound, pounded (8 Pieces)|
|Olive oil||1 Tablespoon (For The Sausage)|
|Olive oil||3 Tablespoon (For The Spinach)|
|Peeled chopped yellow onion||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Fresh spinach||1 1⁄2 Pound, stemmed, washed, and drained (3 Bunches)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste, freshly ground|
Slice the sausages in half, lengthwise.
Heat a large frying pan. (Actually, I prefer my larger wok for this dish.)
Add the 1 tablespoon of olive oil and brown the sausages on both sides.
Add 1/4 cup water to the pan and cover.
Cook the sausages for another 10 minutes.
Remove to a plate and drain the pan.
Heat a wok or frying pan again and add the 3 tablespoons olive oil, onion, and garlic.
Do this on high heat.
When the garlic is light brown, throw in the spinach and toss it in the hot oil.
Add the wine.
Cover the pan and allow the spinach to collapse.
This should take only a few minutes.
Do not overcook.
Return the sausages to the pan and toss with the spinach.
Season with salt and pepper.
Serve the sausages on little beds of spinach.
This is great with Baked Polenta, along with Zucchini, Rolled and Marinated.