Triumph of the week: I made dinner last night. Really, I like to cook and I’m always happier when I eat my own food. But lately I just haven’t felt like doing the work (deciding what to cook ahead of time, going shopping for the right items and then prepping the meal). But I was inspired last night. I want to eat more veggies and the frozen boxes of mixed veggies and boring salads are jut not cutting it. They leave me wanting to grab a box of cookies.

Yesterday, I went to the store and spent some time in the produce section. Hello carrots, aren’t you lovely. Onion, my old friend, I have plans for you. Beets, I like the look of you I just don’t know what to do with you. Avocado, come here lover—you’ll do nicely on a salad. Rutabaga, your are like a foreign language. Greens, okay, I can work with you. I know just the thing!

Sausage with Caramelized Onion, Spinach & Kale

I didn’t get a photo before it was scarfed down, but I did manage to get the scraps of the last bowl.

Ingredients

• 2 medium yellow onions
• 2 cloves of garlic
• ½ cup broth (I used chicken, you can use water or beef or veggie)
• Olive oil & butter
• Bunch of fresh spinach
• Bunch of fresh kale
• Italian spicy sausage

How It Was Cooked

1. First, I caramelized the onions, which I am not going to describe. If you don’t know how, go look it up on Simple Recipes (I love that site). It takes about 30 minutes but it’s a crucial step for getting a great flavor.
2. Then I added the sausage, I didn’t slice it. I just let it cook in its casing for about 6 minutes in about ¼ cup of broth with the onion, medium-high heat covered. Oh yes, I added 2 cloves of garlic because we are garlic lovers in this house.
3. I cooked the sausage as directed on the packaging. So, that is what I suggest you also do. However, for the last segment where it said “simmer sausage in juices” I turned down the heat to medium-low and added the kale and spinach a bit at a time until it wilted.
4. I also added a bit more broth, ginger, garlic powder and pepper. Cook for approximately 8 minutes. Note, not all the kale fit, so just use your own judgment for your pan size.
5. Then I removed the sausage and sliced it while I let the green continue to simmer. Finally I added the sausage back, turned the heat to low, and stirred for a few minutes to get all the juices mixed together.
6. Then we ate it. Mmmm.

If you try it let me know. Tonight, I think I’ll try learning a new language with some creamy carrot and rutabaga soup.