Ingredients:
- 1 tablespoon olive oil
- 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds red potatoes (about 7 medium), thinly sliced
- 1 package (10 ounces) frozen corn
- 1-1/4 cups vegetable broth
- 1/4 teaspoon pepper
- 2 cups fresh baby spinach
Preparation:
- In a 12-in. skillet, heat oil over medium-high heat.
- Add sausage and onion; cook and stir until sausage is browned and onion is tender.
- Add garlic and pepper flakes; cook 1 minute longer.
- Add potatoes, corn, broth and pepper; bring to a boil.
- Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender.
- Add spinach; cook just until wilted.
Notes:
- i used pork sausage instead of chicken sausage
- i also used fresh corn instead of frozen.