Beans n' Greens

By jgroeneveld

A long standing family favorite from Grandma Antonucci. The escarole, sausage, garlic, cheese make this a great tastey dish. The dish usually gets better with age- the next day heated up.
Goes best with great crispy italian bread.

Ingredients

• 12 garlic cloves
• Olive Oil
• 2 cups chicken broth
• Escarole - 3 smaller bunches
• 3 celery stalks chopped
• 1-2 cans cannellini beans
• 4 pieces italian sausage (sweet/hot)
• Parmesan cheese- 1/3 cup cubed pieces
• Parmesan grated cheese
• Sea salt
• Fresh ground pepper
• Red Pepper flakes

Details

Servings 6
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Thoroughly wash and clean escarole. remove core and separate each leaf. Do not dry escarole- leave excess water on leaves.

In small skillet, place sausage covered with water, and bring to a boil. With a knife, make slits into the sausage to let some of the fat/grease escape. When just about cooked through- remove from heat, pour out excess water. Cut sausage into 1/2 inch slices and return to skillet on medium heat and brown/crisp sausage. Once cooked, remove and put into bowl- set aside.

In large pot, put olive oil and saute garlic on high heat until garlic is light brown. Add chicken broth.

When broth begins to boil, divide escarole into about 3-4 bunches adding one bunch at a time in layers with grated parmesan cheese in between each layer. Cover and let escarole simmer and wilt- about 5-7 minutes.

Add sausage, celery and beans onto top of escarole and gradually combine as you continue to cook- about 20 minutes. Reduce heat to low simmer- cover pot and allow to cook for about another 20 minutes. Add cubed cheese into escarole about 15 minutes prior to serving so cheese will melt a little.
Salt, pepper and red pepper flakes to taste.

Always tastes better the next day re-heated. Feel free to add more cubed cheese if desired.