Sausage With Escarole and White Beans

Sausage With Escarole and White Beans
Marcus Nilsson
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
1
pound
Italian sausage
2
small onions, cut into wedges
3
cloves garlic, thinly sliced
1/2
cup
dry white wine (such as Sauvignon Blanc)
1
cup
low-sodium chicken broth
1
19-ounce can white beans, drained and rinsed
1
small head escarole, tough stems removed and roughly chopped
1/2
teaspoon
kosher salt
1/4
teaspoon
pepper
1/2
cup
grated Parmesan
crusty bread (optional)

Directions

  1. Heat the oil in a large saucepan over medium heat.
  2. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
  3. Transfer to a cutting board and let rest at least 5 minutes before slicing.
  4. Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, 1 minute more.
  5. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper and cook, stirring occasionally, until the escarole wilts, 3 minutes.
  6. Spoon into bowls and top with the Parmesan. Serve with the sausage and bread, if desired.
Kate Merker
September 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 34 g
  • Sat Fat 8 g
  • Cholesterol 100 mg
  • Sodium 1,353 mg
  • Carbohydrate 43 g
  • Fiber 13 g
  • Sugar 3 g
  • Protein 32 g
What does this mean? See Nutrition 101.

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