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    You are in: Home / Recipes / Italian Greens and Beans With Sausage Variation Recipe
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    Italian Greens and Beans With Sausage Variation

    Italian Greens and Beans With Sausage Variation. Photo by Chef #1455200

    1/1 Photo of Italian Greens and Beans With Sausage Variation

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Honeyspidey's Note:

    I've heard some people call it Minestra. Whatever it is, it's good. Try it.

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    Units: US | Metric


    1. 1
      I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
    2. 2
      Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
    3. 3
      When sausage is looking about done, add tomato chopped to your liking. I chop it small.
    4. 4
      Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
    5. 5
      Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
    6. 6
      Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
    7. 7
      Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!

    Ratings & Reviews:

    • on December 12, 2009


      good, but can also use smoked spareribs, pork hocks, etc..... also undrained red beans; very adaptable to almost anything, ditalini at the end and wow

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    • on November 20, 2009


      I used chorizzo instead (i'm a vegetarian :) ) and my family really loved it

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    • on July 12, 2006


      This is really good. The recipe is really easy to follow, and explained very well. That was great for me since I never cooked escarole and would not know what to look for or how long to cook it. My husband loves greens and beans- his father used to make it years ago. Now, He frequently gets it from a restaurant near us. I tried making it once from a recipe I got online, but it was not good. I decided to try again when I came accross this recipe. I'm glad I did. I don't put the tomatoes in, and I use lots of garlic and garlic powder. Last time I made it- I also put in little chunks of pepperoni(my father-in-law used to put pepperoni in his) This is the best we've found yet. I've made it 3 times already in less than 2 months. Really good.

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    Nutritional Facts for Italian Greens and Beans With Sausage Variation

    Serving Size: 1 (582 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 797.5
    Calories from Fat 352
    Total Fat 39.1 g
    Saturated Fat 12.1 g
    Cholesterol 64.6 mg
    Sodium 1604.6 mg
    Total Carbohydrate 67.4 g
    Dietary Fiber 18.2 g
    Sugars 4.2 g
    Protein 45.8 g

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