Creamy Green Vegetable Soup with Bacon

I believe the best quick soups start and end with bacon. You don't even need much, but it adds an unmistakable richness and level of background flavor that's otherwise tough to recreate unless you have hours.

(And I am very impatient, so I rarely have hours.)

For this soup, I follow up the bacon with handfuls of green things--asparagus, zucchini, spinach--cooked just barely, then pureed until smooth and creamy. A bit of lemon for brightness. Garlic for spice.  Toasted pumpkin seeds and the reserved bits of bacon, for crunch.

I made this soup on one of those days when I needed a filling meal, but didn't want chicken or shrimp or pasta or any of the other things in my fridge.

It was soothing and cozy and (so so) easy.

I pureed this until velvety smooth in my blender--a super high powered Ninja that I love, but you can also use an immersion blender or a food processor. Whatever you have.

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Creamy Green Vegetable Soup with Bacon
Serves 4

Ingredients
1 tablespoon olive oil
4 strips bacon, cut into 1" pieces
1/2 cup pumpkin seeds
1 medium onion, diced
3 large garlic cloves, crushed
1 bunch asparagus, woody ends trimmed and discarded, chopped into 1" pieces
3 large zucchini, diced
4 cups low-sodium vegetable or chicken broth
1 teaspoon kosher salt 
1 teaspoon ground black pepper
1 cup loosely packed parsley
5 cups baby spinach
Juice of 1 large lemon

Directions
Fry bacon in oil in a large pot over medium heat, until bacon is crisp and fat is rendered. Remove crispy bacon and set aside (reserve bacon fat in pot). Add the pumpkin seeds, and saute 2 minutes, or until toasted. Remove and set aside alone with cooked bacon.

Add the onions and garlic, and saute 2 minutes, just until fragrant. Add the asparagus, zucchini, water and salt, and let simmer 10 minutes or until vegetables are tender. Add the parsley, spinach, and lemon juice, and puree until smooth. Taste and adjust seasoning, then serve garnished with pumpkin seeds and bacon. 

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Mexican Chorizo, Sweet Potato & Spinach Soup

As soon as I woke up yesterday morning, I knew that I needed to make soup. It was freezing and though our bedroom radiator was banging and clanging away, it wasn't doing much to warm up the other parts of our home.

A pot of soup steaming away on the stove would help.

It's been a few days since I've done groceries so this was one of those raid-the-pantry type of recipes. I used my homemade Mexican chorizo, but the storebought kind would of course work really well (God...I sound like Ina Garten!). You can also substitute any other kind of fresh sausage, like a spicy Italian sausage or even breakfast sausage, although you may want to then spice it up a bit with some red chile flakes.

The soup comes together quickly once you brown the sausage--basically just put everything in the pot, and let the heat do its magic.

A generous handful of chopped cilantro at the end adds amazing flavor. I served mine with a couple thick slices of homemade bread (also made for the purposes of warming up the place).

If I had avocado or some fresh cheese, I would have added them at the end. (Next time!)

Enjoy and stay warm out there.

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Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Mexican Chorizo, Sweet Potato and Spinach Soup Recipe
Serves 4-6

Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked spanish paprika
2 large sweet potatoes, diced into 1/2" cubes (not peeled)
1/4 cup tomato paste
12 cups low sodium chicken broth
 1/2 lb baby spinach
1 bunch cilantro, coarsely chopped
1 large lime, juiced
Kosher salt and black pepper

Directions
In a large soup pot, saute onions in oil over medium heat until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes, and tomato paste, and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and let simmer uncovered about 20 minutes, or until the sweet potatoes are tender. Stir in the spinach and cilantro, and let cook for an additional minute. Stir in the lime juice, and season to taste with kosher salt and black pepper, and serve.

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Listen to Your Body (Spinach Garlic Hummus Recipe)

One of the best bits of advice I've ever received in my life came from a high school teacher.

Mrs. Langlieb was an amazing lady who taught religion and philosophy classes at my school. These courses were a little different than the typical high school fare. For example, one of my favorites was called "On Death & Dying," which was based on the work of Elizabeth Kubler Ross and delved into everything from what happens to your body as it dies (death rattles, rigor mortis), the afterlife, caring for a dying person, and the grieving process. There were even a few classes on things like "how to write a sympathy card" and "what to do when attending a wake."

It sounds like an odd, depressing class to offer young students, but I think it was probably one of the most useful ones I've ever taken.

She also taught a class on sex, love & relationships. Again, not what you expect in high school--especially not a private Catholic high school, but this lady was special. I remember we once spent a week discussing the subject of intimacy in relationships during which she showed us a clip from Dawson's Creek. It was the episode where Pacey and Joey had sex for the first time. The clip showed Pacey standing behind Joey and lovingly brushing her hair, at which point she turns around and tells him she's ready to sleep with him, and they soon embrace and end up on the bed together. She explained that the intimate act in that scene was not the sex or the kiss, but rather the moment where he brushed her hair.

I think what made her so great was that once the doors to her room shut, it was like a whole different world. She made sure we covered all the things required by the curriculum, but she also made a lot of time to let us talk about other things that were affecting us--whether those be academic or personal--always without judgment.

And on days when we seemed high-strung or perhaps even just tired, she would shut off the lights, turn on soft music, and encourage us to meditate or pray silently for 15 minutes. I would sometimes fall asleep during these moments, awaking with a start and fabric creases on my face.

Mrs. Langlieb would silence my apologies and say, "It's OK. You have to listen to your body and do what it says." She then talked at length about the importance of checking in with yourself and figuring out what your body needs. A nap? A glass of water? A few minutes of quiet?

I've since used this phrase in my life over and over again, and find it particularly important these early weeks of January. December can be an exhausting time for many of us. There is stress. There are emotions. There is snow. Regular schedules go out the window. Not to mention the invitations, parties, and guests. And then there is the sugar--cookies and peppermint candies, fudge, and dozens of baked treats.

It's wonderful, but it is a lot, and by the time that January rolls around, many of us are ready to barrel in with good intentions and dramatic declarations.

But sometimes, I think it's important to stop and be quiet first. Take a little time to listen to your body, and find out what it really needs.

For those of you whose bodies need green and protein, give this little twist on classic hummus a try. Packed with spinach, it's brightened up with lemon zest and juice, and uses water to reach the perfect creamy hummus consistency. I know raw garlic can be harsh for some people, so I simmer it gently in the olive oil first--just enough to take the bite off while infusing the oil with great flavor.

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New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Spinach Garlic Hummus
Makes about 4 cups

Ingredients
2 cans chickpeas
1/4 cup olive oil
4 large garlic cloves, sliced
1/4 cup lemon juice
2 tablespoons tahini
1 10oz package chopped frozen spinach, thawed and drained
Zest of one large lemon
1/2 cup water
Kosher salt, to taste

Olive oil, za'atar spice for garnish (optional)

Directions
Drain chickpeas and rinse well under cold running water. Add to food processor base. Combine olive oil and sliced garlic in a skillet and heat just until the garlic starts to sizzle and become fragrant, about 2-3 minutes. Remove from heat and pour into food processor. Add the lemon juice, tahini, thawed spinach, and zest. Puree until smooth, adding water slowly until it is creamy. Season to taste with kosher salt.

Transfer to a bowl, cover, and let chill in the refrigerator. As it chills, the flavors will blend together and intensify. Sprinkle with za'atar and a drizzle of olive oil before serving, if desired. Store leftovers in the refrigerator, covered. Will keep about 1 week.

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What to Cook When You're Expecting (Pregnancy Freezer Meal Ideas)

Let me just say right off the bat that no, I am not expecting. I'm in no rush for that, thank you very much.

But...one of my very best friends was!

She had a beautiful baby girl just a few days ago, and just before the birth I hopped on the train down to the DC area to spend a few days with her, and to stock her fridge and freezer with lots of delicious meals for her to eat during her first few weeks as a mama.

I took a few pictures while cooking, and I want to share them with you here. I'll also include a full list of all the dishes I made (and will link to the recipes as I post them) in case you're in a similar situation cooking for yourself or for another new mom in your life. Note that this kind of in-advance batch cooking is actually not just for new moms.

I've been doing a lot of traveling this month, so it's great to be able to leave meals like this for my husband to eat while I'm away. It's also great for busy folks, whether single or with large families, who just want to save themselves time during the crazy workweek without having to rely on processed or take-out food.

(I also personally think it's a great idea for the summer months, when it can sometimes just be too hot to turn on the stove or oven.)

Mise en Place
I ordered the groceries via Peapod before I arrived in DC, and they got there along with me. The next morning, I drew my friend a bubble bath, handed her a copy of Dirty Dancing, and basically forced her to go "relax, already!" while I started on my prep.

Whenever you're cooking a lot of food at once, it's always easiest if you get all your chopping out of the way first. Dice up all the onions, celery, carrots, zucchini. Mince the garlic and herbs. Separate everything into containers and line it up somewhere you can easily access.  

"Mise en Place" means "everything in its place,"; and is the way that cooks in professional kitchens work. It makes it possible to make sure you have everything you need and makes the cooking go much quicker since you're not stopping and starting with each recipe.

One of the first dishes I made was a batch of Homemade Frozen Beef and Cheese Burritos.

I sauteed ground beef with an assortment of veggies including mushrooms, carrots, celery, zucchini, peppers, and lots of fresh herbs. I let it cool, and then assembled about a dozen burritos with whole Greek yogurt, shredded cheese, and fresh cilantro.

I wrapped them up in plastic wrap and foil, labeled them, and froze them individually so that all she has to do is remove the foil and pop the burrito in the microwave or toaster oven to heat up for a quick one-handed lunch or dinner.

I was sure to include reheating instructions to make them as easy as possible for her.

I used the same meat mixture that I made for the burritos to make a large platter of Beef Shepherd's Pie, topped off with homemade mashed potatoes. We ate this for dinner one night along with a salad, and then I portioned out and froze the leftovers.

Quinoa is believed to be especially good for helping lactating moms boost milk production, so I made a large batch of one of her favorite Fruit & Nut Quinoa Salads, loaded up with dried cranberries, sliced almonds, fresh herbs, grated parmesan cheese, and plenty of lemon zest.

(I posted a similar quinoa recipe here.)

Bright, colorful, and packed with protein and vitamins, it's a great summer dish as it can be enjoyed both hot and cold. I divided individual portions into zipped baggies and froze them for her to grab as needed.

All she needs to do is let it thaw a bit before eating on its own as a salad, or along with meat or chicken as an easy side.

I wanted to make sure she had plenty of quick and easy protein options, so I made her a batch of Homemade Herbed Chicken Patties.

These are super simple--I just ground up chicken breasts in the food processor along with some olive oil, garlic, fresh herbs, salt, and pepper (you can also buy pre-ground chicken). I then shaped them into patties and baked them until cooked through.

I wrapped them individually in plastic wrap, and then put them all into a freezer bag so she can grab them as she needs them.

These homemade patties are free of the funky fillers you find in store-bought versions, and can be eaten on their own or tucked into a roll with a little mayo for a quick chicken sandwich.

You can also leave them raw and freeze them that way, but cooking them in advance makes it even easier for her when the free minutes are scarce.

I contributed this chicken patty recipe to iVillage.com so click over to get it. (Note that this version has a bit of cayenne in it, which you may want to skip if cooking for a new mom--ask her what she prefers.)

Cooked Shredded Chicken is an incredible time-saver that I really recommend for everyone. I simply took whole chicken breasts and tossed them with some olive oil, lemon juice, lemon zest, oregano, salt, pepper, and paprika. I baked them in a 350 degree oven for about 30 minutes, and then let them cool slightly.

I used a fork to shred all the chicken, mixing it back in with the juices that came out during cooking to keep it moist.

I then divided the chicken into 6oz portions in zipped baggies, and put these into freezer bags. She'll be able to use the cooked chicken to make quick quesadillas or wraps, chicken salad, to serve with rice or over mixed greens, to add to pasta sauce, or even to add to boxed chicken broth for a quick chicken soup!

(Click here for a detailed recipe and more meal ideas using shredded chicken!)

Healthy snacks are key when time and energy is low, so I made her a batch of Homemade Chewy Granola Bars loaded up with nuts, oats, dried fruit, seeds, and peanut butter for extra protein. (I also added a few semi-sweet chocolate chips for extra deliciousness!).

I took advantage of some ripe bananas I found and baked several mini loaves of my favorite Classic Banana Bread Recipe,  swapping in whole wheat flour for half the white, and topping it with oats.

This will be great for breakfast either on its own or slightly heated and spread with a little butter or cream cheese. They also make for a great late-night snack with a mug of tea.

This Creamy Dairy-Free Vegetable Soup was an improvisation and I ended up being so happy with it that I made myself a batch of it as soon as I got back to New York. I simply simmered chopped onions, red peppers, carrots, tomatoes, garlic, celery, and squash in chicken stock until tender, then pureed it in batches until smooth and creamy.

The pureed carrots make it thick and silky without adding cream. A bit of seasoning was all it needed. I served it with a handful of freshly grated parmesan and some fresh cilantro on top.

Here's my soup recipe which I wrote for iVillage.com, but know that it's very flexible so use whatever ingredients you prefer to personalize it for the new mom.

I think once of Sara's favorite dishes that I made that weekend was the giant pot of Stovetop Mac and Cheese that I prepared my first night there. "This is SO much better than anything from a box!" she exclaimed as she served herself a second bowl.

I added diced ham for protein and spinach for iron to my basic recipe, and made it with whole wheat noodles for extra nourishment.

Nothing like a comforting bowl of homemade macaroni and cheese when you're feeling exhausted.

I couldn't leave without making her dessert, so I baked some of my Cinnamon Peanut Butter Chocolate Chip Cookies.  It's a super easy one-bowl recipe that takes minutes to assemble (thank goodness, as I had to make a few extra since the first tray totally disappeared in about a day!).  These also freeze very well and are loaded up with oats and peanut butter so they're great for snacking on.

I didn't get a photo of them, but I also made her Mashed Sweet Potatoes, Creamed Spinach, and Beef and Mushroom Meatloaf. I sliced the meatloaf into thick portions that I wrapped individually and froze in a large freezer bag.

I also taught Sara how to make a very easy homemade salad dressing she can use over mixed greens throughout the summer, and I gave her an in-person tutorial for how to prepare my Mustard & Panko Crusted Salmon Fillets. 

Have you stocked your (or a friend's) fridge pre-baby or other major event? Share some of your favorite freezer recipes in the comments. I'd love to get more ideas!

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New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!  

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Spinach & Goat Cheese Frittata Ham Cups

Something about Spring and sunny lazy weekend days just begs for easy brunch dishes like this one. This is an idea that has been around for a while, but which I finally wanted to try myself. Most versions that I see of this call for adding the veggies or cheese and then topping with a freshly cracked egg and cooking until set, but I switched it up a bit because I hate runny yolks and I hate egg whites on their own. Ick.

So I decided to turn it into more of a mini-quiche or frittata inside of a ham cup. SO much better! Also quicker, easier, and can be eaten both hot or cold, making them much less fussy when entertaining since you can just make them in advance and serve them up cold on purpose. The ham cup makes them look super cute and impressive--very key when you're essentially just serving people eggs. It's all about the presentation!

Full disclosure--I make these for myself during the week, too, as they make for a perfect grab-and-go lunch during busy weekdays. I actually prefer these cold--I think the flavors come through better and my tongue doesn't get burned as I shove them into my face. You could also make a batch of these on Sunday to enjoy as a quick breakfast during the work-week.

Tip: Have vegetarian or non-pork-eating friends? Simple skip the ham in a few of the wells and pour the batter directly into the greased muffin tin--this way you serve all your friends without having to make different dishes for everyone!

A note on the ham: You can use any kind of ham you'd like (from regular deli ham to prosciutto), but my FAVE for this and all ham-uses is this fancy ham I get from Schaller & Webber, called "Bauernschinken." It's very similar to prosciutto, but smokier and a little thicker--less delicate. If you're in NYC, they sell it on Fresh Direct, so definitely check it out. I order about a pound of it every time I do groceries (much to Eugene's chagrin--he calls it "that expensive ham."). Whatev.

Spinach & Goat Cheese Frittata Ham Cups
Makes 12 ham cups (about 4-6 servings)

Ingredients
12-14 slices ham
8 cups fresh baby spinach (or 2 cups frozen chopped spinach, thawed)
4oz goat cheese (chevre)
9 large eggs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream or milk

Directions
Preheat oven to 400 degrees. Spray or brush a muffin tin with oil, then line each cup with a slice of ham being sure to seal it up as much as possible (sometimes it helps to cut the ham slightly). Don't worry if there is overlap on the sides.

Combine fresh spinach with a few tablespoons of water in a large covered pot over medium heat. Let steam a minute or two, or until the spinach is completely wilted (skip this step if using frozen spinach). While the spinach wilts, whisk together the 9 eggs in a large bowl. Drain spinach & squeeze off excess liquid, then add to the eggs.

Crumble the goat cheese into the spinach and egg mixture, then add the salt, pepper, and cream. Stir until combined, then divide the mixture into the 12 ham-lined cups, filling all the way to the top.

Bake for approximately 20 minutes, or until the eggs are puffed and slightly golden on top. Remove from oven and use a fork and knife to carefully remove each egg cup from the muffin tin. Serve immediately, or let chill and serve as a cold dish.

Leftover egg cups will keep well for 3-5 days when wrapped individually and refrigerated.

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Pan-Seared Shrimp with Mango, Cucumber & Peppadew Salsa

Like me, my mother runs her own business and lives outside the traditional 9-5 world.  Mondays have become her Saturday, and since I'm also in charge of my own hours, the two of us have taken to hanging out one or two Mondays a month.

We typically meet up around noon and spend the day running errands, working on projects, going to lunch, or simply just relaxing in my apartment catching up on things. On the days we stay in, I will usually prepare lunch. I make simple things like homemade vegetable soups or grilled chicken salads. This past week, we were both coming off a juice detox (my favorite Blueprint Cleanse, of course!) and so I decided to make something light. I found a package of frozen shrimp and within a few minutes had prepared the meal you see here--grilled shrimp topped with cucumber mango and peppadew salsa on a bed of organic baby spinach greens. It was so wonderful--fresh, light, sweet, and spicy-- and it literally took me about 15 minutes, from conception to plating.

I repeated this dish a few times since then, swapping out the grilled shrimp for chicken with equally delicious results, and then turning the shrimp and salsa into soft tacos on another occasion. I love the Peppadew peppers in this salsa as they add a beautiful sweet heat to the dish, but if you don't have any, you can substitute roasted red peppers and perhaps one or two teaspoons of pickled jalapenos just to get that heat. (If you're curious about Peppadew peppers, check out this post I wrote about them a couple years ago--plus the accompanying delicious peppadew, peach & feta salad.)

The salsa is so good that I'm sure it would be perfect to serve on its own with chips, or over other types of seafood (like this pan-seared tilapia) or perhaps even grilled skirt steak. The salsa keeps well in the fridge for about 10 days (it actually gets better the longer it sits), so feel free to make a big batch and try it on different foods throughout the week.

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New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes and other private culinary concierge services.

And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me.
Thanks for reading!
 

Pan-Seared Shrimp with Mango Cucumber & Peppadew Salsa
Serves 4 as a light lunch

Print this Recipe

Ingredients

For the mango salsa
1 large ripe mango, diced into 1/2" cubes
1 large cucumber, diced into 1/2" cubes (no need to peel)
1/2 cup Peppadew peppers (or substitute roasted red peppers), coarsely chopped
1 small red or white onion, finely diced
1 cup coarsely chopped fresh cilantro
Juice of 2 large limes
1 teaspoon Tabasco or similar hot sauce
Kosher salt and freshly ground black pepper, to taste

For the shrimp
1 pound large frozen and thawed or fresh shrimp, peeled and deveined (tails on or off, as desired)
Zest and juice of 1 large lime
3 tablespoon extra virgin olive oil plus more for cooking
1 teaspoon sweet smoked Spanish paprika (or substitute chili powder)
Kosher salt and black pepper

1 pound baby spinach, washed
Lime wedges for serving

Directions
First make the salsa. In a large bowl, combine the diced mango, diced cucumber, chopped Peppadew peppers, diced onion, and cilantro. Toss to distribute. Add the lime juice and hot sauce and toss again to coat evenly. Season generously with kosher salt and black pepper. Set aside. (The salt will draw out the natural juices from the ingredients so that the flavors will start to mingle.)

Place the spinach in a large bowl, then make the shrimp. Preheat a cast iron griddle pan or other heavy bottom pan over medium-high heat. While the pan heats, toss the shrimp with the lime juice, olive oil, paprika, and a generous sprinkle of kosher salt and black pepper.  Toss to coat and let sit will the pan heats up. When ready, add 2 tablespoons of olive oil to the pan, then use tongs to pick up the shrimp and add to the pan in small batches, making sure not to overcrowd. Let cook about 1-2 minutes on one side until slightly charred, then flip and cook the other side. When ready, remove from the pan and add to the bowl with the spinach. Repeat until all the shrimp are cooked.

Stir the salsa and top off the shrimp and spinach with it (use as much or as little as you'd like). Toss to coat, taste and adjust seasoning as desired. Serve with lime wedges.

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Sweet & Spicy Broccolini, Spinach, and Sausage

On weekends when we don't have any plans, my husband and I usually sleep in, waking up sometime around 11 or 12 when our bodies naturally pull us out of dreamland. Eugene wakes up ready to eat, often heading into the kitchen to scrounge himself up something. He'll have an egg or yogurt or some leftover cake or a simple sandwich of turkey or salami on whole wheat bread. I'm a bit slower those mornings, preferring to languish in bed finishing up the last few pages of a book or read through blog posts while sipping lemon water. It usually takes me about an hour or so to finally go into the kitchen and figure out breakfast (lunch, really, at this point).

But the thing is that unlike Eugene, I'm never really satisfied with just an egg or a simple sandwich, and so I'll emerge 15 or 20 minutes later with some kind of elaborate meal--a fluffy omelet filled with sauteed vegetables and goat cheese or a quesadilla topped with cumin-scented yogurt and chipotle hot sauce or a bowl of quinoa tossed with shrimp in a lemony dressing.

"Ohhh...I HATE this!" Eugene always says. "You always go and make yourself something amazing after I've already eaten. It's not fair."

"Well, you can just wait for me," I point out.

This past weekend was just like this. Eugene woke up and made himself a salami sandwich (whole wheat bread, mayo, a few slices of salami) and ate it while watching football. And then I emerged with the bowl above--sweet and spicy sauteed broccolini and spinach with hot Italian sausage topped with large shavings of pecorino.

"Want some?" I asked as I waved the bowl teasingly before him.

"Oh whatever," he said, turning back to the game.

This easy dish took me all of 15 minutes to prepare and would be easy to customize depending on the vegetables you have in your fridge. (I used the sausage leftover from last week's creamy sausage, mushroom, and pasta dish.) You can also use regular broccoli, escarole, broccoli rabe, or even kale; in the spring you can add green beans or asparagus. It only uses a tiny bit of real maple syrup to sweeten it, but the contrast between the spicy and tiny hint of sweetness is absolutely perfect!

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Sweet & Spicy Broccolini, Spinach, and Sausage

Print this Recipe

Ingredients
2 tablespoons extra virgin olive oil
1/3 pound hot Italian sausage (substitute turkey or chicken sausage, if desired), out of the casing and crumbled
1 teaspoon pure maple syrup (or honey)
1/2 teaspoon red pepper flakes
1 cup chicken broth1 bunch broccolini, washed and cut into 1" pieces
1 pound spinach, washed, trimmed, and chopped into 2" thick ribbons (or use baby spinach)
Kosher salt and black pepper
Wedge of lemon
Pecorino cheese shavings (use a potato peeler to peel off the cheese)

Directions
Heat olive oil over medium heat in a large, deep skillet or pot with a lid and add crumbled sausage. Saute for about 2-3 minutes or until sausage is browned.

Add the maple syrup, red pepper, and chicken broth and stir to combine. Add the chopped broccolini and spinach, stir to combine. Bring to a boil, then lower heat and cover. Let cook for about 3 minutes or until the spinach has wilted and the broccolini has turned bright green. Remove the lid and let continue to cook for 2-3 minutes, stirring occasionally to combine, until the liquid has almost entirely reduced and the broccolini is tender.

Season with kosher salt and black pepper, to taste. Serve immediately garnished with pecorino cheese shavings and a lemon wedge.

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