I have to say I love to cook. Tonight, I made fresh pan seared bratwurst in a wine sauce with a side of spinach infused with garlic and scallions. Total yum. I never reference recipes anymore.....unless I do something like bake bread (which is not very often) - I cook from what I know. Not to boast....but, I am one of those intuitive yet ingenious cooks that knows the basics.....how things go together. How long things take to cook without setting a timer....without exact measurements.....kinda like knowing how much a swig or a splash is...a dash or a dribble....I know the difference between Extra Virgin olive oil and just Olive Oil....the difference between Walmart and Williams & Sonoma...that a roux is not a shortened version of a kangaroo or the periodic element ruthenium.
Well, without further ado - I present my:

"Bratwurst in der Weinsoße mit Knoblauch herbed Spinat"
(Bratwurst in wine sauce with garlic herbed spinach)

6 beef/pork bratwurst (made fresh at butcher)
1 1/4 cups white dry Chardonnay wine
1/2 tsp. kosher salt
1lb of fresh spinach
3 thinly sliced scallions
2 tbsp. light olive oil
3 chopped garlic cloves
dash of freshly ground pepper

Start with browning the bratwurst in a large skillet with a little olive oil (half) turning every minute or two on high heat with tongs. Once outside of bratwurst is browned, slowly pour in wine just covering bottom of pan and bratwurst. Put lid on to allow bratwurst to cook in wine. Begin spinach by thoroughly rinsing it and drying it off.

In an equally large skillet put the other tbsp. of olive oil in on high heat. Let olive oil get glossy and add garlic and scallions. Sauté for about one minute. Check on bratwurst. Take a little bratwurst/wine juice from pan and add to spinach and stir it in.

Turn bratwurst again and keep lid on while it continues to cook. Toss all of the spinach in and quickly stir. Turn down heat to medium. Dash spinach with both salt and pepper. turn off spinach when all spinach has wilted into a dark green mush. turn off heat and cover.

After bratwurst is cooked thoroughly, dress plate with 1-2 bratwurst, with the wine sauce dribbled over top with a side of Dijon mustard then place a tall dollop of the garlic spinach next to bratwurst.