Sausage, greens and beans

A variation on our favorite, beans, greens and sausage

We usually have a special dinner on Sundays. We have a bit more time to think and plan the meal. This Sunday, however, like in past weekends, home improvement projects, landscaping, etc. left us a bit short on time for the dinner prep.

Saturday, I couldn't resist getting a couple chicken, spinach and Parmesan sausages (0.5 lb) from Weiland's. Didn't know what to do with them when I bought them. Sunday late afternoon crept around and, while cleaning out the hummingbird feeder, I sprung into action. I sauteed the sausage. When finished, I tossed in a strained can of chickpeas (Bush's), some baby arugula (12 oz, torn in shreds) and an additional touch of salt. I simmered it all for about 10 minutes, until most of the moisture from the leaves evaporated. Then, I let it cool a bit and served it up with ...

baguette with a new yeast from Hodson's Mill

The nifty thing about this meal is the sausage provided all the seasonings for the entire dish simplifying the preparation. And, next time, we'd double the greens and chickpeas for the same amount of sausage.

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