Escarole Beans Sausage And Peppers Cheat Sheet Recipes

ESCAROLE WITH WHITE BEANS & SAUSAGE

Escarole With White Beans & Sausage image

Italian comfort food at its best!

Provided by Deborah Mele

Time 10m

Number Of Ingredients 11

Ingredients

3 Tablespoons Olive Oil
1 Pound Italian Sausage Meat Removed From Casings
1 Cup Chopped Onion
4 Garlic Cloves, Minced
1 Large Head Escarole, Chopped (About 10 Cups)
3/4 Cup Dry White Wine
4 (15-ounce) Cans Cannellini Beans, Rinsed (Or 6 Cups Cooked Beans)
1 Cup Chicken or Vegetable Stock
Salt & Pepper To Taste
1 Tablespoon Calabrian Chili Paste
Freshly Grated Parmesan Cheese (optional)

Steps:

Heat oil in heavy large pot over medium-high heat in a large skillet.
Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
Add garlic and escarole and sauté until wilted, about 4 minutes.
Add wine and cook 4 minutes until slightly reduced.
Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
Season to taste with salt and pepper then transfer to large bowl.
Top with grated Parmesan, if desired.

Nutrition Facts : Calories 775 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 50 grams fat, Fiber 5 grams fiber, Protein 44 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1388 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Escarole With Italian Sausage and White Beans image

Make and share this Escarole With Italian Sausage and White Beans recipe from Food.com.

Provided by Alan in SW Florida

Categories One Dish Meal

Time 1h

Yield 6 main courses, 12 serving(s)

Number Of Ingredients 11

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)

Steps:

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.
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.
Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
Makes 12 side dishes or 6 main course servings.

Nutrition Facts : Calories 475.7, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.6, Sodium 1029.1, Carbohydrate 30.6, Fiber 9.4, Sugar 1.7, Protein 26.1

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Escarole with Italian Sausage and White Beans image

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner

Yield 12 servings as a side-dish or 6 as main-course

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried 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, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

Steps:

Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

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