Spicy Merguez with Spinach and Borlotti Beans

Plus: Pounded Chicken Breast with a Tomato Cucumber Salad, Seared Salmon with Yellow Tomato Jam and Charred Sugar Snap Peas, and Links.

Hey A.G. newsletter friends,

Have you ever had a recipe grab you by throat and refuse to let go? That’s how it was when I stumbled upon this recipe for Spicy Merguez with Spinach and Beans from Daniel Boulud’s cookbook, Braise.

It wasn’t so much the idea itself: I’d had lamb sausage before, and I’m sure I’ve had it with beans and spinach. But what intrigued me was the process. First you wilt down four pounds (!!) of spinach in olive oil; then you add a ton of aromatics (see above); then you add dried beans that you’ve soaked overnight. You braise those for two hours and then you sear the lamb sausage, place that on top of the mix, and braise for another thirty minutes.

The results were WILDLY delicious. Yes, I went all-caps on you. Somehow all of that garlic and harissa and lemon juice infuses into the spinach and then the creaminess of the beans and the intensity of the meat… it’s all so dreamy.

CLICK HERE for the recipe and let me know if you make it! My gut tells me you’re going to love it.

If lamb sausage isn’t your thing, that’s okay! Let’s talk pounding chicken…