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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Everyday with Rachael Ray Ingredients:
8 italian sausages, quartered crosswise |
1 green bell pepper, quartered lengthwise and halved crosswise |
1 yellow bell pepper, quartered lengthwise and halved crosswise |
1 sweet onion, quartered lengthwise and halved crosswise |
1 head garlic, separated into cloves and peeled |
1/4 cup extra virgin olive oil |
salt and pepper |
2 (1 lb) bags frozen spinach, thawed and squeezed dry |
Directions:
1. Thread the Italian sausage, bell peppers, onion and three-quarters of the garlic cloves onto 8 skewers.
2. Brush the kebabs with 3 tablespoons olive oil; season with salt and pepper.
3. Preheat an outdoor grill or grill pan to medium-high. Grill the kebabs, turning occasionally, until slightly charred, 12 to 15 minutes.
4. Meanwhile, in a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the remaining garlic cloves and cook for 1 minute.
5. Add the spinach and cook, stirring, until warm, about 5 minutes; season with salt and pepper. Serve the kebabs with the spinach.
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