Today was probably one of the coldest days this winter. That’s not saying much, considering it was 60 degrees on Monday. Tonight we turned on our fireplace for the first time. It was a very exciting moment – until it got too hot and I opted for my throw blanket over the fireplace. I’m sure we’ll spend many more winter nights by the fireplace. In my imagination, I will be holding a steaming mug with hot chocolate and candy cane stirrer. Tonight, I decided to make a cozy, healthy dinner.

Recipe adapted from The Lovely Cupboard.

 

Spinach Sausage Sauté Recipe

Ingredients

1 bunch Fresh Spinach
1/2 Lemon, juice of
3 Turkey Sausages
2 tablespoons Pine Nuts
2 Shallots, minced
2 cloves garlic, smashed
1 cup Cherry or grape tomatoes
1 can Cannellini Beans
 

Directions

Toast pine nuts on medium heat in a skillet with no oil. Shake the skillet often to keep the pine nuts from burning. When they are a light brown color, remove from the skillet and allow to cool.
Grill sausage on grill or grill pan. Slice and keep warm in the oven or covered.
Saute shallots and garlic in olive or grapeseed oil on low-med heat until fragrant and translucent but not browning. While this is cooking, drain and rinse one can of cannellini beans and slice tomatoes in half.
Add a half of your spinach and toss with tongs often. Remove first batch of spinach to serving dish. Add remaining spinach, cannellini beans, and tomatoes.
Add the zest of one lemon and the juice of 1/2 of the lemon to the pan. Add sea salt and ground pepper to taste. I usually add whatever herbs I have handy. Tonight I added some dried Rosemary.
When spinach is cooked, transfer the mixture to serving dish. Add sausage and combine. Sprinkle with toasted pine nuts and serve immediately.
 

Nutrition Information – Servings: 4. Calories per serving: 256. Carbs 29g. Fat 10g. Protein 18g. Sodium 838mg. Sugar 4g.