Savory Italian Sausage and Pepper Skillet with Greens

This hearty dish stars flavorful italian sausage paired with vibrant bell peppers, onions, and earthy greens for a satisfying dinner that comes together in under 30 minutes. With just one skillet needed, it’s perfect for busy weeknights when you want bold taste without fuss. The savory richness of the sausage melds beautifully with the sweet-crisp peppers and tender greens, while a splash of white wine and garlic add depth. Serve it on its own or alongside crusty bread or pasta for a complete meal. The result is comforting, vibrant, and full of Italian-inspired flair.

Ingredients

• 4 links mild or hot italian sausage (about 500 g total)
• 1 tablespoon olive oil
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 100 ml dry white wine (optional)
• 150 g baby spinach or Swiss chard, roughly chopped
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes (omit if sausages are hot)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread or cooked pasta (for serving, optional)

Directions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the italian sausage links and brown them on all sides, about 5–7 minutes, turning occasionally.
3. Remove the sausages and set aside. In the same skillet, add the onion and bell pepper slices. Sauté for about 4 minutes until they begin to soften.
4. Add the garlic, dried Italian seasoning and red pepper flakes. Sauté for an additional 1 minute until fragrant.
5. Pour in the white wine (if using) and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by about half (2–3 minutes).
6. Return the sausages to the skillet, nestling them among the peppers and onion. Cover and cook for another 5 minutes.
7. Add the chopped greens and stir, cooking for 1–2 minutes until the greens are wilted and the sausages are cooked through (internal temperature about 70 °C / 160 °F or until no pink remains).
8. Season with salt and pepper to taste. Remove from heat and sprinkle with fresh parsley.
9. Serve hot, either on its own or paired with crusty bread or pasta. Drizzle any pan juices over the meal for extra flavor.