Italian Sausage and White Bean Skillet

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  Italian Pork Sausage(454g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beans, Cannellini, Canned, Drained(425g)
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  Spinach(227g)
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  Freshly cracked black pepper ($0.05)

Instructions

1. 1Remove the casing from the sausage and break the meat into bite-sized pieces with your hands.
2. 2Heat the olive oil in a large deep skillet over medium-high heat for 1 minute until shimmering, then add the sausage pieces and cook for 8–10 minutes, stirring occasionally and breaking up any clumps, until the meat is browned throughout with crispy edges and no pink remains.
3. 3While the sausage cooks, rinse and drain the cannellini beans in a colander.
4. 4Once the sausage is cooked through, add the drained beans to the skillet, season with freshly cracked pepper, and stir gently for 2–3 minutes over medium heat until the beans are heated through and coated in the sausage fat.
5. 5While the beans warm, roughly chop the fresh spinach into bite-sized pieces.
6. 6Add the spinach to the skillet in two batches, stirring gently after each addition for 1–2 minutes over medium heat until wilted and darkened in color, then turn off the heat.
7. 7Taste the mixture and add salt as needed to balance the flavors.
8. 8Divide the Italian sausage and white bean skillet evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.