Sausage Veggie Skillet

This was very good. I've made it twice. It's important you use the correct broth or the taste is totally different.

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In a 12-inch skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender.

Add garlic and pepper flakes; cook and stir 1 minute.

Add potatoes, corn, pepper and broth; bring to a boil.

Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes.

Stir in spinach until wilted.

1 tablespoon olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds red potatoes (about 5 medium), thinly sliced
1 package (10 ounces) frozen corn
1/4 teaspoon pepper
1-1/4 cups vegetable broth
2 cups fresh baby spinach