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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside. | 2. Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed. | 3. Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined. | 4. Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil. | 5. Add broccoli, and then return sausage to pan, stirring until well combined. | 6. Reduce heat, cover, and simmer until broccoli is tender. | 7. Remove lid and add spinach, stirring just until wilted. | 8. Check seasoning, adding salt and freshly ground pepper as needed. | 9. Serve by itself or over hot rice, topped with crispy toasted French-fried onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian sausage	1	lb		1569.4315	2.9484	64.637	142.1107
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced sweet	60.0	14.01	1.65	0.15
garlic clove	5		peeled chopped	-	-	-	-
celery rib	3	halved	chopped	-	-	-	-
basil	2	tablespoons	dried	1.219	0.1404	0.16699999999999998	0.0339
bell pepper	2		seeds diced	-	-	-	-
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
broccoli	2	cups		61.88	12.0848	5.1324	0.6734
baby spinach	2	cups		13.8	2.178	1.716	0.23399999999999999
french onion	1/2	cup	toasted fried	-	-	-	-
white rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.