Escarole with White Beans & Sausage

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Escarole with White Beans & Sausage


    • 3 Tablespoons Olive Oil
    • 1 Pound Italian Sausage Meat Removed From Casings
    • 1 Cup Chopped Onion
    • 4 Garlic Cloves, Minced
    • 1 Large Head Escarole, Chopped (About 10 Cups)
    • 3/4 Cup Dry White Wine
    • 4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)
    • 1 Cup Chicken or Vegetable Stock
    • Salt & Pepper To Taste
    • 1 Tablespoon Calabrian Chili Paste

To Serve:

    • Freshly Grated Parmesan Cheese (optional)


  1. Heat oil in heavy large pot over medium-high heat in a large skillet.

  2. Working in batches, sauté sausage meat until cooked through, breaking up with two forks.

  3. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

  4. Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.

  5. Add garlic and escarole and sauté until wilted, about 4 minutes.

  6. Add wine and cook 4 minutes until slightly reduced.

  7. Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.

  8. Season to taste with salt and pepper then transfer to large bowl.

  9. Top with grated Parmesan, if desired.


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