Escarole With Italian Sausage and White Beans
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
6 main courses
- Serves:
- 12
ingredients
- 3 tablespoons olive oil
- 12 Italian sausages, casings removed (about 3 pounds)
- 1 cup chopped onion
- 1⁄2 cup chopped prosciutto (about 2 ounces)
- 1 tablespoon minced garlic
- 1⁄2 teaspoon dry crushed red pepper
- 1 large head escarole, chopped (about 10 cups)
- 3⁄4 cup dry white wine
- 4 (15 ounce) cans great northern beans, rinsed and drained
- 1⁄2 cup chicken stock or 1/2 cup canned low sodium chicken broth
- freshly grated parmesan cheese (optional)
directions
- Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
- Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
- Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
- Makes 12 side dishes or 6 main course servings.
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Reviews
-
This recipe was from a 1998 Bon Appetit. However, the recipe actually called for 1 C chicken broth instead of 1/2 C. I think it's delicious. However, I did make a few changes based on what I had. I used chicken andouille (sp?) sausages. I used chopped kale instead of escarole. I used a whole can of chicken broth. I salted at the very end so as not to toughen the beans. This does make a lot and I froze in small batches.
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>