This is one of my favorite, fairly simple and quick, but delicious dishes. It's very filling, but quite low-fat if you choose lower-fat chicken sausage.

Serves 4

• 1 1/2 pound fingerling or new potatoes
• 3 links pre-cooked red pepper or other spicy chicken sausage
• 2-4 spring onions (or 1/2 small yellow onion), chopped
• 3-4 stalks green garlic, chopped (or 3 cloves garlic, minced)
• 1 large bunch spinach, stemmed, and torn into 3-4 inch pieces
• 1 1/3 cup chicken stock
• 1 teaspoon olive oil
• 2 teaspoons hot smoked paprika
• 1/4 to 1/2 teaspoon salt

1. Cook the potatoes until tender, either on the stovetop or in the microwave, then drain and set aside.
2. While the potatoes are cooking, heat 1 tsp olive oil in a skillet on medium heat. Sauté the pepper and onion until tender (if using spring garlic, add it a few minutes after the pepper).
3. Add the garlic, and sauté for about 30 seconds longer.
4. Add the sausage and cook another few minutes.
5. Add the chicken stock, paprika, and salt, and stir well to distribute the spices.
6. Add the potatoes and combine well.
7. Turn the heat up to medium high and cook, stirring frequently, until the stock reduces to a thick sauce, coating the rest of the ingredients.
8. Add the spinach, and ‘fold’ it in until it is wilted, but still bright green.