Sausage With Escarole and White Beans

Sausage With Escarole and White Beans
Marcus Nilsson
Slightly bitter escarole pairs well with mild white beans and spiced Italian sausages.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
25
minutes

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.