SAUSAGE & SPINACH SKILLET

SAUSAGE & SPINACH SKILLET

A Quick One-Pan Weeknight Wonder

KEY INFO

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Total Time: 20-30 minutes
Servings: 4
Difficulty: Easy
Dietary: Can be gluten-free (check sausage ingredients)

EQUIPMENT NEEDED

• Large 12-inch skillet or sauté pan
• Wooden spoon or spatula
• Sharp knife and cutting board
• Alternative: Cast iron pan works brilliantly for extra flavor

INGREDIENTS

• 1 pound (450g) Italian sausage, sliced into rounds
  (Substitute: Turkey or plant-based sausage)
• 10 ounces (280g) fresh spinach
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• ¼ cup (25g) grated Parmesan (optional)

METHOD

1. Heat olive oil in skillet over medium-high heat until shimmering
2. Add sausage rounds in a single layer (don’t crowd!)
   Cook 3 minutes each side until golden brown

3. Remove sausage, leaving fat in pan
4. Reduce heat to medium-low
   Add garlic and red pepper flakes
   Cook 30 seconds until fragrant (don’t burn!)
5. Add spinach in batches
   Toss until just wilted and bright green (2-3 minutes)

6. Return sausage to pan
   Season with salt and pepper
   Toss to combine
   Top with Parmesan if using

CRUCIAL TIPS

• Never overcrowd the pan – sausages need space to brown
• Watch garlic closely – it burns in seconds
• Don’t overcook spinach – you want it just wilted

STORAGE & VARIATIONS

• Keeps 3 days refrigerated in airtight container
• Doubles easily – use larger pan
• Try adding:
  • Sliced mushrooms
  • Cherry tomatoes
  • White beans
  • Splash of cream
  • Serve over pasta or rice

COMMON MISTAKES

• Burning garlic (cook it briefly!)
• Overcooking spinach (quick wilt only)
• Not patting spinach dry (leads to soggy dish)

This is my go-to weeknight dinner when I need something quick but satisfying. The key is getting that perfect sear on the sausage and keeping the spinach bright and fresh. Trust me, once you master this technique, you’ll be making it weekly!