Italian Sausage and Veggie Skillet

• 1 lb fresh Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 5 garlic cloves, peeled and chopped
• 3 celery ribs, halved lengthwise and chopped
• 2 tablespoons dried basil
• 2 bell peppers, stems, seeds, and pith removed, diced
• 1 (15 ounce) can diced tomatoes, undrained
• 1 cup chicken stock
• 2 cups broccoli, fleurets
• 2 cups fresh Baby Spinach
• 12 cup French-fried onions, toasted
• 2 cups cooked white rice
• salt and pepper

1. Brown sausage in a large skillet over medium heat until no longer pink inside.
2. Remove from skillet and set aside.
3. Add olive oil to the same skillet.
4. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent.
5. Add basil and stir until well mixed.
6. Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
7. Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables.
8. Bring to a low boil.
9. Add broccoli, and then return sausage to pan, stirring until well combined.
10. Reduce heat, cover, and simmer until broccoli is tender.
11. Remove lid and add spinach, stirring just until wilted.
12. Check seasoning, adding salt and freshly ground pepper as needed.
13. Serve by itself or over hot rice, topped with crispy toasted French-fried onions.

italian sausage, olive oil, sweet onion, garlic, celery, basil, bell peppers, tomatoes, chicken stock, broccoli, spinach, onions, white rice, salt

Taken from www.food.com/recipe/italian-sausage-and-veggie-skillet-521035 (may not work)