Sauteed spinach with garlic and sausage is an excellent lunch all on its own or a delicious main. Packed with protein and iron, this dish is a quick and healthy way to quench your hunger.
Garlic spinach with sausage is one of our favourite meals. Given that spinach is one of the few greens that Kyle actually enjoys it makes an appearance often. Even when I don’t have sausage I make the garlic spinach without it to up our intake of veggies for the day.
As a kid spinach was a dreaded dish. I’m pretty sure my grandma blended it so it looked like a pile of mush on a plate and the flavour was nothing to praise. I’m really not sure how she made it but I am certain I don’t care to find out.
When my dad first made sauteed spinach with sausage and garlic I was very hesitant to try it. I didn’t recognize the spinach in its cooked but whole form but I sure was afraid of it. Well, it turns out that its delicious!
As you know from my many recipes containing spinach, I did come around to spinach, to the point of it being a staple in my home.
If you have a hesitant easter in your house this may just be the recipe that gets them interested in the leafy green. Try serving it with the sausage on the side at first if that is a deterrent. On the other hand, if sausage is a favourite like it is for my two-year-old, it might be just what he or she needs to want to try the green stuff too.
Preparing Sauteed Spinach with Garlic and Sausage
Ingredients
Italian Sausage: Italian sausage in North America is raw minced meat, usually pork, seasoned with fennel and sometimes other spices. You can use either spicy or mild Italian sausage for this dish. If you do choose the spicy variety, take that into account when adding the red pepper flakes to make sure it’s not too spicy to eat.
Olive Oil: I use olive oil for this recipe because of its mild flavour. Olive oil is the fat extracted from olives. The least processed is extra virgin olive oil, which I use in this recipe.
Fresh Spinach: Spinach is a leafy green vegetable. It is loaded with nutrients and antioxidants and is often sold pre-washed and ready to eat.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more, often varying in size. This is important to know because recipes will often call for a specific number of cloves but you want to make sure you know what the actual measurement is to add the
right amount.
Red pepper flakes: Red pepper flakes are made from dried and crushed peppers of multiple varieties, like bell, cayenne, jalapeno, chili. They add heat to dishes with the intensity varying based on the quantity used.
How to make Garlic Spinach with Sausage
This recipe is really quite simple. There is minimal prep required and it cooks up in no time at all.
First, slice the sausage. I recommend that you freeze it before to make slicing easier and less messy. I like to slice it into ¼ inch pieces but the thickness really is up to you. Keep in mind that the thicker the slices the longer they will take to cook.
Next, peel the garlic. If you don’t have a garlic press then take the time now to dice it into very fine pieces. Set it aside.
Heat up a tablespoon of olive oil in a pan on medium-high heat. Once hot, add the sausage to the pan in one even layer. You will need to cook it for about 2-3 minutes on each side until all the slices are cooked through.
Remove the sausage from the pan and set it aside.
Lower the heat to medium-low and add the garlic and red pepper flakes. The red pepper flakes are spicy and so will add heat to this dish. If you are serving kids you may want to skip this optional ingredient.
Cook for about 30 seconds and add the spinach. You want to make sure the garlic doesn’t burn. To do so, quickly toss the spinach in the oil and garlic and keep tossing until fully wilted.
Add the sausage back to the pan. Then add the salt and stir everything together.
Remove from the pan immediately to prevent the spinach from releasing too much liquid.
I like to use tongs to remove the spinach from the pan so that I can squeeze out any excess liquid. If I am serving the spinach on rice or quinoa, however, the extra liquid is a nice addition to the meal.
Substitutions
Italian sausage: you can easily substitute Italian sausage with chorizo. In fact, any other sausage will make a good substitute.
Fresh Spinach: You can use frozen spinach for this recipe as well however you will need to defrost it first and then cook down the liquid. If you are not a fan of spinach you can also use collard greens or bok choy instead. Just wash and dry the leafy green of your choice and slice it into bite-size pieces.
Serving Sauteed Spinach with Garlic and Sausage
My favourite way to eat sauteed spinach with garlic and sausage is all on its own topped with grated parmesan cheese. The parmesan adds another layer of flavour to an already flavourful dish making it a complete meal. It makes a great lunch or a snack in smaller portions.
Spinach with garlic and sausage is also a great dinner main. You can serve it on a bed of quinoa or with a side of roasted potato wedges. Or, try it with our turmeric rice and you’ll be blown away by the beauty and taste combination.
Can you make this meal vegetarian?
Absolutely! I often just make garlic spinach, without the sausage, as a side dish for dinner.
It’s also a great addition to any salad or power bowl that you are making.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for sides to serve with this dish? Check out our recipes:
Sautéed Spinach with Garlic and Sausage Recipe
Ingredients
- 2 sausages Italian or chorizo
- 1 tbsp olive oil
- 350 g fresh spinach
- 2 cloves garlic
- ½ tsp red pepper flakes optional
- pinch of salt
- grated parmesan cheese optional
Instructions
- Start by adding the oil to a large pan and heat it on medium-high heat.1 tbsp olive oil
- Next, prep all of your ingredients. Peel the garlic, and slice the sausages into ¼ inch slices. I freeze my sausage first to make the slicing easier.2 cloves garlic, 2 sausages
- Once the oil is hot, add the sliced sausage to the pan in one layer. Fry the sausage for 2-3 minutes on each side until cooked through. Then remove the sausage from the pan and set it aside.2 sausages
- Turn down the heat to medium-low and add the garlic and red pepper flakes for heat, if using. Sauté for 30 seconds then add the fresh spinach. Toss the spinach in the oil and garlic to coat and to make sure the garlic doesn’t burn. Keep tossing the spinach just until fully wilted. If your pan isn't large enough, you may need to add the spinach in batches.2 cloves garlic, ½ tsp red pepper flakes, 350 g fresh spinach
- Add the sausage back to the pan and toss everything together.2 sausages, pinch of salt
- Remove from the pan immediately and serve. The longer the spinach sits in the hot pan the more water it will release.grated parmesan cheese
