Rating: 3.5 stars
79 Ratings
  • 5 star values: 27
  • 4 star values: 17
  • 3 star values: 13
  • 2 star values: 15
  • 1 star values: 7
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan over medium heat.

    Advertisement
  • 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.

Nutrition Facts

668 calories; calories from fat 46%; fat 34g; saturated fat 8g; cholesterol 100mg; sodium 1353mg; carbohydrates 43g; fiber 13g; sugars 3g; protein 32g.
Advertisement