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Escarole With Italian Sausage and White Beans

Mangia! Mangia!

Ready In:
1hr
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ingredients

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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  1. charlie 5
    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.
    Reply
  2. docmarie
    Very tasty but much to dry. I added about 3 more cans of chicken stock and made a heavy soup out of it. (a lot of soup..)
    Reply
  3. Alan in SW Florida
    Mangia! Mangia!
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