This recipe is a lower-fat version of a dish Richard remembers from the Blackhawk Restaurant in Chicago.
Recipe information
Yield
Serves 8
Ingredients
1 large onion, chopped
3/4 pound turkey Italian sausages, casings removed
3 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 tablespoon all purpose flour
2 cups canned low-salt chicken broth
1/2 cup half and half
1/2 teaspoon ground nutmeg
Preparation
Combine onion and sausages in heavy large Dutch oven over medium heat. Sauté until sausages brown and onion is very tender, breaking up sausages with back of spoon, about 15 minutes. Add spinach; stir until all spinach liquid evaporates, about 4 minutes. Mix in flour, stir 1 minute. Add broth, half and half and nutmeg. Simmer until mixture is thick, stirring frequently, about 10 minutes. Season with salt and pepper.
Recipe notes
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Why Frozen Is (Sometimes) Better Than Fresh
Because they're cheaper, easier, last longer, and sometimes, are just plain better than the fresh stuff.
