Sunday was another night I was thankful for a well stocked pantry and the interesting items in my produce drawer. Sundays, my kids have orchestra all afternoon. It’s probably brutal that they rehearse for two and three hours, but they seem to like it most days. The only trick is dinner. We don’t get home until almost 6:00 pm and dinner needs to be made quickly so everyone can get to bed on time. Yes, I know. This is the perfect time for the crock pot. But sometimes, I just don’t want to use the crock pot. Sunday was one of those days.
I had some sausage I needed to use, and fennel which I happen to LOVE! And I think these two ingredients are wonderful together. But they needed more stuff with them. White beans in the pantry, fresh spinach… And now we have…
Sausage, Fennel and White Beans
1 lb sweet Italian sausage
Fennel bulb, sliced thin
Crushed garlic to taste
15 oz can of white beans
4 cups of fresh spinach
1. Put a little oil in a pan and saute the sausage, sliced fennel and garlic until the sausage is done and the fennel has softened. It will take about 15 minutes.
2. Add the white beans and the fresh spinach and cook for another 5 minutes until the spinach has wilted.
I served this over pasta for everyone else but I ate it with no pasta. It was delightful! We sprinkled it with a little parmesan and had some nice crusty bread on the side.
There was nothing left for lunch Monday which made me happy and sad at the same time. I was hoping for just enough for me. Maybe even half a serving that I could put into broth and have as soup but no such luck. I’m really looking forward to making this again.