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Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.
Units: US | Metric
Serving Size: 1 (349 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-sodium fat-free chicken broth