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

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 cup s fresh baby spinach

n a 12-in. 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.