ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
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
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.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
ESCAROLE WITH WHITE BEANS & SAUSAGE
Italian comfort food at its best!
Provided by Deborah Mele
Categories Soups & Stews
Time 10m
Number Of Ingredients 11
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
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
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
WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD
Provided by Food Network
Categories main-dish
Time 3h26m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
- Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
- Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
- Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
- Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
- Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
- While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
- Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
- Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
- Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
- Preheat oven to 375 degrees.
- Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.
ESCAROLE WITH WHITE BEANS
I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Then add the onions to the pan and continue from there.
Provided by JackieOhNo
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil over medium heat.
- Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
- Sprinkle Parmesan on top and serve.
PASTA WITH SAUSAGE, WHITE BEANS AND ESCAROLE
A wonderful Tuscan style one dish meal that is so reminiscent of our stay in the old walled village of Antinori outside of Florence..
Provided by Lorac
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet, cook sausage over medium heat 10 minutes, remove and slice into 1 inch chunks.
- Add onions, garlic and escarole to the skillet and cook until the escarole is wilted.
- Add broths, sausage and cannelini beans and simmer 15 minutes.
- Stir in cheese and mix with hot pasta.
ESCAROLE, SAUSAGE, & WHITE BEAN STEW
This is...not healthy, but oh so good. I got this recipe out of the Gourmet Cookbook. I've modified it only slightly. Now that I've made it once, my bf asks for it over and over again :roll: I serve it over whole grain pasta with a salad and a nice white wine.
Provided by Umberle
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
- Add garlic and red pepper flakes and cook until the garlic softens.
- Add escarole and cook until wilted (2 minutes).
- Add beans and cook for a minute.
- Add the stock and bring to a slow boil.
- Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
- Season with salt and pepper.
Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3
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