Italian Sausage and White Bean Skillet

Ingredients

• 1 lb. Italian sausage
• 1 Tbsp olive oil
• 2 15 oz. cans cannellini beans
• 8 oz. spinach
• Freshly cracked pepper

Directions

1. Take the sausage out of its casing, then put it in a large, deep skillet or a wide-bottomed soup pot with the olive oil. Cook over medium heat, crumbling the sausage as it browns, until it is fully cooked with crisp edges, about 10 minutes.
2. While the sausage cooks, rinse the cannellini beans and drain them well. When the sausage is browned and crisp, add the beans and a few grinds of freshly cracked pepper. Fold everything together gently so the beans get coated in the sausage fat, then let them warm through.
3. While the beans are warming, give the spinach a rough chop. Add it to the pan in batches, stirring gently after each addition so it wilts into the sausage and beans. When the spinach has mostly softened, take the pan off the heat. Taste, then add salt if it needs it, depending on how salty your sausage and beans are. Serve hot.