Refuel

Chef Shanna’s Summer Sauté Is Totally Customizable

Looking for a new recipe to add to your repertoire? Inspired by Plated’s focus on making (and taking!) things easy in the kitchen this summer, Plated Chef Shanna whipped up a little stir fry for us. How fast and fun is it, you ask? Well, with only five ingredients, and spotlighting whatever summer veg you have on hand, we’re going to say very. Very fast and very fun.

Ingredients
1 can of great northern or garbanzo beans
2–3 chicken sausages
1 big handful of spinach, kale, or any leftover summer veggies you’ve got
olive oil
juice from 1/2 lemon
s+p
optional: sprinkle of parmesan, red pepper flakes, hot sauce

Instructions
Drain and rinse a can of beans and set aside.

Put a large non-stick skillet over medium heat with a dash of olive oil. Remove sausages from their casings and crumble them into the skillet. After a few minutes, when sausage is almost cooked, add in the drained beans and mix it up gently.

Once everything is warm, add a big handful of spinach or shredded kale or whatever greens you like. cook until they’re slightly wilted.

Season with salt and pepper to taste. transfer to a bowl and top with a drizzle of olive oil, a squeeze of fresh lemon, some parmesan, a pinch of red pepper flakes etc.

Love experimenting in the kitchen? Try Plated!

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