Angella, Michael, Ron and I have a Hatchapalooza friendly competition going on since both families bought a large amount of Hot Hatch Green Chiles. Taming the heat in the dishes, but still making the green chiles front and center has been a fun challenge. The hot chiles are really hot this year!
Ingredients:
8 oz of egg noodles, boiled in salt water until al dente
1 pkg of turkey smoked sausage, cut into small pieces
3 cloves of garlic, minced
2 tbs Hatch hot green chiles, minced (seeds optional) (about 1/2 of a large chile peeled)
1 green bell pepper, chopped
1/4 of a red onion, chopped
1 bunch of fresh spinach, stems removed and chopped into big pieces
1/2 cup of dry white wine
1 large lemon
1/4 cup unsalted butter
1 teaspoon olive oil
salt and pepper to taste
garlic bread for serving (optional)
1. Clean and prepare veggies. Heat a skillet on the stove with the olive oil. Add the garlic, onion, green pepper and green chiles. Add a pinch of salt and pepper. Saute veggies until soft, about 3 minutes. Add sausage and cook until warmed through, about 5 min. Add spinach. Cook down until spinach is wilted. Cut lemon in half and squeeze all of the juice into the pan. Add the wine. Cook for about 5- 10 minutes.
2. In the meantime, cook noodles in boiling salted water. Drain water and add butter to noodles. Stir until melted through.
3. Combine noodles with the veggie/sausage mixture.
4. Serve with garlic bread on the side
Makes about 6 - 8 servings
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