Sausage with Escarole and White Beans

36
Sausage with Escarole and White Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Tbsp olive oil

  • 1

    lb Italian sausage

  • 2

    small onions, cut into wedges

  • 3

    cloves garlic, thinly sliced

  • ½

    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

  • Kosher salt and pepper

  • ½

    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 min. Transfer to a cutting board and let rest at least 5 min before slicing. Add the onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 min. Add the garlic and cook, stirring, for 1 min. Add the wine and the broth and bring to a boil. Add the beans, escarole, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until the escarole wilts, about 3 min. Spoon into individual bowls and top with the Parmesan. Serve with the sausage and crusty bread, if desired.


Nutrition

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