Sausage with Escarole and White Beans
By leejaywv
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Ingredients
- 1 Tbsp olive oil
- 1 lb Italian sausage
- 2 small onions, cut into wedges
- 3 cloves garlic, thinly sliced
- 1/2 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
- 1/2 cup grated Parmesan
- Crusty bread (optional)
Details
Servings 4
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 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.
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