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Sausage, Spinach and Bean Ragout

This was inspired by a dish I saw Jacque Pepin make one Saturday while I was half-asleep on the couch watching PBS. He used broccolini, I used spinach. This recipe calls for canned clams which really elevate this ragout to a whole new incredible level. If you don't like clams, or can't eat shellfish, you can add chicken or vegetable broth.

2 tablespoons olive oil
2 links Italian sausage (i had one hot and one sweet)
1 onion, chopped
2 cloves garlic, chopped
1 handful, or 1/2 a bag, of baby spinach
1 can clams
1 can white beans
salt & pepper to taste
shaved parmesan to taste

In a large frypan, heat the oil over medium flame. Remove casing from sausage and cook, breaking it up into small chucks. Stir in the chopped onion, garlic and saute for 5 minutes.

Rough chop the spinach once or twice and add to the saute. Simply using your hand to block the contents of the cans, pour in the clam juice and any juice from the beans. Stir well until spinach wilts.

Stir in clams and beans. Salt and pepper to taste. Stir and cook until just heated through (or simmer slowly for up to 15 more minutes if you need).

Transfer to bowls. Top with shaved parmesan.

Serves 2 for dinner with leftovers for lunch for one.

Comments: Send us comments about this recipe steve@pulpkitchen.com