You could use any greens for this recipe. If using the brassica mix, for example, I recommend steaming them separately while cooking the sausage, then draining and roughly chopping before adding at the end.
1 lb sweeet Italian sausage, cut into bite-sized pieces
about 1/2 c (but start with 1/4 c) chicken broth
1 medium onion, peeled, halved and thinly sliced
1 pound seedless (red) grapes, some whole, some halved
1/4 c balsamic vinegar
1 bunch spinach, washed, dried, and stems removed, if desired
salt and pepper, to taste
1. Heat a large skillet on medium. Once it’s hot, add the sausage. Watching and turning carefully so as not to let them burn, brown a bit on all sides. Once it has color, add 1/4 cup of the chicken broth and the onion, then reduce the heat a bit. Cook for about 8 minutes, adding more broth if the sausage starts to stick.
2. Add grapes and vinegar. Cook about 5 minutes, stirring occasionally, until grapes are warmed through and the vinegar has begun to glaze the sausage and grapes. Push the sausage and grapes to the outer edge, leaving some liquid in center. Add the spinach in handfuls, letting each one cook down a bit before adding the next. Gently combine cooked spinach with sausage and grapes.
3. Season greens with salt and pepper. Serve at once