Italian Sausage and White Bean Skillet

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  1 lbs Italian Pork Sausage
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  1 tbsp Olive oil

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

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  30 oz Beans, Cannellini, Canned, Drained
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  8 oz Spinach
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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 browned throughout with no pink remaining and crispy edges visible.
3. 3While the sausage cooks, drain and rinse the cannellini beans in a colander.
4. 4Once the sausage is cooked through, add the drained beans to the skillet, season with freshly cracked black pepper, and stir gently over medium heat for 2–3 minutes 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 over medium heat for 1–2 minutes until wilted and darkened in color, then turn off the heat.
7. 7Divide the Italian sausage and white bean skillet evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.