Name: Escarole With Italian Sausage and White Beans
Prep time: 1 h
Total time: 1 h
Yield: 6 main courses, 12 serving(s)
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)

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Recipe by Alan in SW Florida

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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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RECIPE MADE WITH LOVE BY

@Alan in SW Florida

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@Alan in SW Florida

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"Mangia! Mangia!"

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review by charlie 5

9/12/2008

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.

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review by docmarie

11/29/2007

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..)

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creation by Alan in SW Florida

11/11/2006

Mangia! Mangia!