Recipe by Lizzie Rodriquez
From most recent book. Haven't tried. Escarole is a hearty green that is just as delicious served raw in salads as it is cooked into soups or sauteed with olive oil and fresh lemon juice. Meatball lovers can replace the sausage with mini chicken or turkey meatballs made with lean white meat.
- 8 ounces sweet reduced-fat Italian sausage (either chicken or turkey)
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 1⁄2 teaspoon dried rosemary, crumbled
- 1 garlic clove, minced
- 12 ounces head escarole, cut into cross-wise strips, washed, and spun dry
- 3 3⁄4 cups low sodium chicken broth
Directions See How It's Made
- Lightly coat a heavy bottomed nonstick saucepan with cooking spray and heat over medium-high heat. Add sausages and reduce heat to medium; cook, stirring occasionally, until browned on all sides., 8 to 10 mintues. Transfer to a cuttting board.
- Add oil to the pan and heat over medium heat. Add onion, rosemary, and a generous pinch of salt and cook, stirring occasionally until onion is softened, about 6 minutes. Stir in garlic and cook 2 minutes longer.
- Meanwhile, cut sausages in half lengthwise, the cut widthwise into 1/2 inches pieces.
- Add escarole to the pan, in batches if necessary., and stir just until wilted. Add sausage to the broth, bring to a simmer, and cook just until heated through, about 2 minutes. Serve warm.