| I made this for 2010 Christmas Eve dinner, it was simple, light and VERY good... And now I've added an Instant Pot variation!! |
| .5 pound |
Sweet Italian Pork (in 3/4" pieces) |
| 4 cups |
Chicken Broth |
| .5 tsp dried |
Oregano Leaves |
| 1/2 |
Medium Onion, Chopped |
| 1 |
Medium Carrot, sliced |
| 1 cup |
Coarsely chopped spinach |
| |
| Directions: |
Use Saute on the Instant Pot on high (or Preheat a pot that is large enough to hold all ingredients over medium-high heat for 1 minute). Add sausage, cook until brown and drain the fat. Add broth, oregano, onion and carrot. Pressure cook on high for 1 minute with quick release (or if using a stove/pot, heat to a boil; cover and cook for 10 mins or until vegetables are cooked). Stir in spinach. Serve Immediately. |
| |
| Notes: |
For the spinach, either fresh or frozen may be used. Alter the amount of spinach/onion to your families liking. |