2 lbs smoked sausage
3 cans spinach (or 1 lb. fresh, cooked)
1 medium onion
Mrs. Dash seasoning
black pepper
1/2 teaspoon olive oil, optional
2 cups cooked white or brown rice

Slice smoked sausage into quarter sized pieces in desired thickness.

Dice onion; set meat and onion aside.

Drain spinach and remove excess stems. Coarsely chop remaning spinach.

In a dutch oven, heat oil; add meat and onions, sauté over medium heat for 10 minutes.

Add spinach and cook over low heat for an additional 5 minutes.

Optionally, serve over hot rice.

Submitted by: MARLA SUMMERS BROWN