Escarole With Italian Sausage and White Beans |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 20 |
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Mangia! Mangia! Ingredients:
3 tablespoons olive oil |
12 italian sausages, casings removed (about 3 pounds) |
1 cup chopped onion |
1/2 cup chopped prosciutto (about 2 ounces) |
1 tablespoon minced garlic |
1/2 teaspoon dry crushed red pepper |
1 large head escarole, chopped (about 10 cups) |
3/4 cup dry white wine |
4 (15 ounce) cans great northern beans, rinsed and drained |
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth |
freshly grated parmesan cheese (optional) |
Directions:
1. Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
2. Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
3. Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
4. Makes 12 side dishes or 6 main course servings.
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