Everyone enjoys a little comfort food once in a while and I like to create recipes that have all the same qualities of your favorite heart warming dishes, but lightened up a bit. For many of us Italian food is comfort food and sausage & peppers fall right into this category – juicy, tender and sometimes spicy with caramelized vegetables that just melt in your mouth.
Turkey sausage in a great substitute for pork when you are looking to cut out a little fat and calories and I think, taste just as good. Searing the sausages first is the key to good flavor and locks in the juices so they don’t escape alongside their vegetarian counterparts, red peppers and onions. Piling all of them high on a bed of baby spinach is where this dish makes a turn for health, not to mention an obvious wilting of the leaves when the hot sausages and peppers hit them.
The flavors are just like your Cousin Vinny’s favorite soft roll stuffed to the brim, except there is no bun involved – just a few added leafy greens. Who said salad wasn’t comfort food?
4 turkey Italian sausages
1 red bell pepper, sliced
1 white onion, sliced
1 clove garlic, peeled and minced
3-4 pieces rustic bread
4 cups baby spinach leaves
1 tablespoon balsamic vinegar
salt & pepper
1. In a large skillet over medium high heat, add 1 tablespoon olive oil. After 1 minute, add sausages and sear on all sides, about 2 minutes.
2. Add peppers, onions and garlic to skillet and turn heat down to medium. Cover skillet with lid and cook for 3 minutes. Remove lid and continue cooking sausages, peppers and onions for 5 minutes, stirring occasionally.
3. In a large bowl, add spinach and toss with vinegar and 2 tablespoons olive oil, set aside.
4. Rub bread with olive oil and toast in stove top grill pan or under broiler. Place grilled bread on edges of bowl, around spinach.
5. Top spinach with hot sausages, peppers and onions, serve immediately. Enjoy!