Sausage With Escarole and White Beans
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat the oil in a large saucepan over medium heat.
- Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
- Transfer to a cutting board and let rest at least 5 minutes before slicing.
- 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.
- 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.
- Spoon into bowls and top with the Parmesan. Serve with the sausage and bread, if desired.
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
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.
