Developed by Paulina Edelstein for the Ivory Street Kitchen
1 pound hot sausages, casing removed.
1 pound Pitcairner spinach (see Diego for proper identification), stems removed
3 red onions, chopped
4 cloves garlic, minced
4 Jalapeno peppers, chopped, with seeds and ribs
4 tomatoes, diced
4 cups drained and rinsed beans (Paulina uses Cannellini)
1¼ teaspoon salt
½ teaspoon fresh-ground pepper
2 tablespoons cooking oil
If Pitcairner spinach is not available, kale can be used, but skip boiling it beforehand.
For non-Pitcairners, it might be advisable to leave out the jalapeno seeds and use fewer jalapenos. In Grissom, this is called the child’s version.
In a large pot, boil spinach for 30 minutes. Pour off the water, and boil for 30 more minutes with fresh water. Set spinach aside.
Heat 1 tablespoon of oil in the pot over moderate heat. Add the sausage and cook, using a fork to crumble it, until the sausage is browned. Drain excess fat. Add remaining oil and add onions and jalapenos. Continue cooking for about three minutes or until onions soften, stirring occasionally.
Add garlic and spinach to the pan and cook, stirring frequently, about two minutes. Stir in tomatoes, salt, and pepper. Reduce heat and simmer, covered, for about five minutes.
Stir beans into the pot and cook until warmed through, about five minutes. Paulina likes to mash some of the beans to thicken the sauce.