Sometimes I don’t make it to the grocery store on Saturday. Or Sunday. Or Monday. When that happens, Monday night dinners usually end up being whatever I can toss into a skillet. One particular Monday, the outcome was so tasty that my husband insisted we keep it around on the monthly menu. This is the recipe and it has become THE Monday night skillet dinner.
Prep Time: 5 min | Cook Time: 20 min | Serves: 3-4
Ingredients
- 1 tsp olive oil
- 2 tbspn whole grain mustard
- 2 tbspn apple cider vinegar
- 1 link of andouille (pork or turkey) sausage, cut into semi circles, about 1/4″ thick
- 1/2 white onion, diced
- 1 yellow or red bell pepper, chopped
- 1 8 oz package of mushrooms, sliced
- 4-5 medium sized red potatoes, diced (peel these if you like, but I never do)
- 1 cup of spinach (or more)
- Shredded white cheddar cheese (to taste)
- Additional olive oil for sautéing everything
Directions
Whisk first three ingredients together in a large bowl. Set aside.
Heat a large skillet or nonstick pan over medium-high heat. Once hot, add olive oil and let it warm for 30 seconds until shimmering. Add the next four ingredients, stirring occasionally, until the sausage is browned, the peppers are soft (but not soggy), and the onions are translucent. I like to get the veggies lightly browned as well.
Transfer everything in the skillet to the large bowl containing the mustard/vinegar/olive oil. Toss to coat and set aside. Keep warm if possible.
With the skillet still on medium-high heat, add 1/4 cup of water to the pan, scraping up any loose bits, and simmer until reduced by half – to a tbpsn or 2 (there are 4 tbspn in 1/4 cup).
Add the diced potatoes, toss to coat in the reduced liquid (flavor!), and cook until browned, crispy, and tender. Stir occasionally and adjust heat as needed so you don’t overly brown the taters (cripsy, not blackened, is the goal here).
Once the potatoes are done, re-add everything in the bowl to the skillet and toss in the spinach. Give everything a good stir to distribute flavor and cook until the spinach is wilted, about 1-3 minutes.
Once the spinach is wilted, removed from heat and spoon into bowls. Top with shredded white cheddar cheese to your desired cheesy-ness level.
Adaptions
- Really, you can use just about any sausage here. Mild or medium Italian sausage, andouille, chicken sausage, your own version of ground turkey or pork + spices, kielbasa . . . toss in whatever you have on hand, whatever fits your diet, or whatever is on sale.