Take this crowd-pleasing dish—beans, bright green spinach, and sausage with a bit of lemon—to your potluck dinner.
11/2 pounds Sweet Italian Sausage links, Hot Italian Sausage links, or purchased sausage
2 tablespoons olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 (10-ounce) package frozen chopped spinach, thawed
1 (15-ounce) can garbanzo beans, drained and rinsed
3/4 cup evaporated milk
3/4 cup freshly grated Parmesan, divided
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1/3 cup fine dry bread crumbs
2 tablespoons unsalted butter, melted
1. Preheat the oven broiler, and grease a 9 x 13-inch baking pan.
2. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 1-inch pieces, and cover sausage to foil to keep warm.
3. While sausages broil, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. Place spinach in colander, and press with the back of a spoon to extract as much liquid as possible.
4. Preheat the oven to 375°F. Combine sausage, onion mixture, spinach, beans, evaporated milk, 1/2 cup Parmesan, lemon zest, lemon juice, and nutmeg in a mixing bowl. Season to taste with salt and pepper, and spread mixture into the prepared pan.
5. For topping, combine breadcrumbs, remaining 1/4 cup Parmesan, and butter in a small mixing bowl. Sprinkle on top of casserole. Bake, covered with foil, for 15 minutes. Uncover, and bake for an additional 20 minutes, or until bubbly. Serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.