Sausage With Escarole and White Beans

By ltrodrigu

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)

Details

Adapted from realsimple.com

Preparation

Step 1

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.