Spinach with Za'atar Olive Rice

1package chicken sausages (from Central Park Farms)

½ tsp. smoked paprika

1 tsp salt

Freshly ground black pepper

3 Tbsp. extra-virgin olive oil

1 cup Castelvetrano olives, smashed, pits removed (or sliced green olives)

3 cups cooked rice

1 Tbsp. za’atar, plus more for serving

2 cups coarsely chopped greens (such as spinach, kale, or chard)

Zest and juice of 1 small lemon

2oz. feta, crumbled

Coarsely chopped dill (for serving)

Slice chicken sausage and heat oil in a large nonstick skillet over medium-high. Cook thoroughly.

Add olives to same pan and cook, undisturbed, until heated through and blistered, 1–2 minutes. Add cooked rice and 1 Tbsp. za’atar and cook, stirring often, until slightly crisp, about 3 minutes. Add greens and lemon juice and cook, stirring occasionally, until greens are wilted, about 2 minutes. Remove pan from heat; stir in lemon zest, feta, and chicken. Taste and season with more salt and pepper if needed.

Transfer chicken and rice to a large shallow bowl; sprinkle with more za’atar and top with dill.

adapted from https://www.bonappetit.com/recipe/crispy-chicken-with-zaatar-olive-rice