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Sausage With Escarole and White Beans

Sausage With Escarole and White Beans
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2007

Nutritional Information

  • Per Serving
  • Calories 668Calories From Fat 46%
  • Fat 34g
  • Sat Fat 8g
  • Cholesterol 100mg
  • Sodium 1,353mg
  • Carbohydrate 43g
  • Fiber 13g
  • Sugar 3g
  • Protein 32g
What does this mean? See Nutrition 101 .

Quick Tip

If you’re unable to find escarole (a slightly peppery relative of endive with sturdy, light green leaves), use Swiss chard or spinach.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.