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  • Escarole With Italian Sausage And White Beans

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    Escarole With Italian Sausage And White Beans
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 Tbsp. extra virgin olive oil
    • 12 x Italian sausages - (abt 3 lbs) casings removed
    • 1 c. minced onion
    • 1/2 c. minced prosciutto - (abt 2 ounce)
    • 1 Tbsp. chopped garlic
    • 1/2 tsp dry crushed red pepper
    • 1 lrg head escarole minced (10 c.)
    • 3/4 c. dry white wine
    • 4 can Great Northern beans - (15 ounce ea) rinsed, liquid removed
    • 1 c. chicken stock (or possibly canned low-salt chicken broth) Salt to taste Freshly-grnd black pepper to taste Freshly-grated Parmesan cheese (optional)

    Directions

    1. Heat oil in heavy large pot over medium-high heat. Working in batches, saute/fry sausage till cooked through, breaking up with back of spoon, about 6 min per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
    2. Reduce heat to medium; add in onion to pot and saute/fry till translucent/soft, about 5 min. Add in prosciutto and saute/fry 1 minute. Fold in garlic and crushed red pepper. Add in escarole and saute/fry till wilted, about 2 min. Add in wine and cook 2 min. Add in beans, stock and sausage and simmer 10 min to blend flavors.
    3. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if you like.
    4. This recipe yields 12 side-dish or possibly 6 main-course servings.

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