Chef Dan Wilson's Virtual Table

• 4 links of Andouille Sausage cut diagonally in to 1/2 inch slices
  
• 2 cloves of garlic, sliced thin
• 1 small onion chopped
• 12 green olives sliced 1/4 inch (Queen Olives work really well. Any will do)
  
• 2 cups spinich washed and dried
• 1 Tbs canola oil
• 1/4 cup dry white wine
• 1 lime

Makes 2 servings

Heat a large saute pan on medium and when it gets hot, add 1 Tbs oil. Move pan around to coat bottom then add sausage. Note, the sausage will render out some oil on its own so err on the side of less oil initially.

After 2 or 3 minutes, or when the bottom of one of the sausage slices begins to show some brown, add in the garlic and onions and a pinch of salt.

After another 2 or 3 minutes, add in the olive slices. Stir occasionally until both side of sausage is fairly browned.

Add wine and juice from lime (watch those seeds), stir then add in spinich, another pinch of salt and some fresh ground pepper on top. Stir frequently and make sure spinich gets coated in the wine-lime juice.

Once the spinich is wilted down, remove from heat and serve.

Dan Wilson on January 25, 2009 12:53 AM | Permalink