Ingredients:
1 (16 ounce) package Premio Mild Italian Sausage, sliced into 1″ slices
1 sweet yellow onion, peeled and diced
3 cloves garlic, minced
1 teaspoon thyme
1/2 teaspoon red pepper flakes
1/3 cup Chardonnay
1 cup red seedless grapes, halved
1 (16 ounce) can Cannellini Beans, drained and rinsed
2 (10 ounce) bags baby spinach
1 teaspoon each, salt and freshly ground black pepper
1 teaspoon freshly grated lemon zest
2 tablespoon balsamic vinegar
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Beans and Greens Sausage Ragout:
1. Heat olive oil in large pot and once hot, add onion and Premio Mild Italian Sausage; cook and stir for five minutes.
2. Add garlic, thyme and red pepper flakes and cook and stir for 1 minute. Add Chardonnay, stir and break up any brown bits from pot.
3. Stir in grapes and Cannellini beans and cook for 2 minutes, then stir in baby spinach and cook until greens have just wilted, about 2 minutes. Stir in salt, pepper, lemon zest and balsamic vinegar.
SERVINGS: 6
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