Sausage Skillet Dinner

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 pounds nitrate free sausage sliced
  • 2 tablespoons coconut oil
  • 1 small red onion chopped
  • 2 stalks celery chopped
  • 1 medium zucchini chopped
  • 6 cups chopped spinach
  • 1 tablespoon red wine vinegar
  • 1/4 cup coconut aminos
  • sea salt and freshly ground black pepper to taste


  • In a large skillet over medium high heat, cook the sausage 10 to 15 minutes, until crispy. Remove the sausage and place on a paper towel lined plate. Store half of the sausage for lunch the next day (Sausage, Arugula and Spinach Salad)in the refrigerator. Chop the sausage for this recipe.
  • In another large skillet, heat coconut oil over medium heat. Add onion. Cook for 1 to 2 minutes then add in celery and zucchini. Saute until slightly tender, about 1 minute, then add in spinach, sausage, vinegar, coconut aminos, salt and pepper. Cook together for 3 to 5 minutes or until spinach is tender.


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