Ok! Looks great! What is a good substitute for spinach? I cannot eat it. Very high in oxalates. Broccoli? I wonder how Bok choy would do…. What do you think?
I would think that broccoli would work well depending on the texture you're looking for. Maybe try cutting the broccoli small bite sized pieces and blanching them for 10-15 seconds. I would think that they'd soften up more while frying with the onions and the be a good texture once the casserole itself is complete. That said, if you'd prefer the broccoli to have more of a bite, you could skip the blanching step. Without trying it myself though I couldn't say for sure if the blanching would end up making the broccoli too soft, but if you try it please let me know how it went! Bok Choy would probably work too and be slightly easier to work with. I don't cook with it all that often though, so I'm not sure if the flavor of the bok choy with pair well with our Breakfast sausage, but I think it's worth a try. I see another person mentioned kale as well, that would probably be the easiest alternative. Different flavor, but I imagine it cooks up all the same.
Ok! Looks great! What is a good substitute for spinach? I cannot eat it. Very high in oxalates. Broccoli? I wonder how Bok choy would do…. What do you think?
maybe kale?
I would think that broccoli would work well depending on the texture you're looking for. Maybe try cutting the broccoli small bite sized pieces and blanching them for 10-15 seconds. I would think that they'd soften up more while frying with the onions and the be a good texture once the casserole itself is complete. That said, if you'd prefer the broccoli to have more of a bite, you could skip the blanching step. Without trying it myself though I couldn't say for sure if the blanching would end up making the broccoli too soft, but if you try it please let me know how it went!
Bok Choy would probably work too and be slightly easier to work with. I don't cook with it all that often though, so I'm not sure if the flavor of the bok choy with pair well with our Breakfast sausage, but I think it's worth a try. I see another person mentioned kale as well, that would probably be the easiest alternative. Different flavor, but I imagine it cooks up all the same.
That's a really good idea, plus it's a good way to mix up the recipe.