34
      Saturday
      39 / 24
      Sunday
      40 / 35
      Monday
      48 / 34

      Spring Greens with Sausage, 4/9/14

      Gary Duke

      Alley Oops

      1 package Greens, 13 ounces, I am using the spinach "power greens combination" that is washed and ready to cook.

      1 package of baby carrots

      1 onion, diced

      2 tablespoons olive oil

      1/2 cup chicken or vegetable broth

      salt and pepper

      1/4 cup parmesan cheese

      1/3 cup sour cream

      1 pound smoked cooked sausage, cut in to 1 inch slices.

      2 or 3 tablespoons pine nuts, toasted

      1. In a large pan sauté onions and carrots in olive oil till done to your liking, I like mine a little crispy.

      2. Add your sausage and chicken broth and get it hot, then add your spinach mixture to the pan. It will only take it a couple of minutes to cook down the spinach.

      3. Turn off the heat and add, salt and pepper to taste, parmesan cheese and sour cream, stir everything together till cheese is melted and sour cream is not lumpy.

      4.Just before serving. top with the toasted pine nuts.

      FOLLOW US ON TWITTER