Ww Escarole And White Beans With A Parmesan Nut Crust 3 Pts Recipes

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.

ESCAROLE WITH CANNELLINI BEANS

Escarole with Cannellini Beans image

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Categories Bon Appétit Bean Escarole Parmesan Garlic Side Vegetarian

Yield 4 servings

Number Of Ingredients 17

Ingredients

Beans:
1 sweet onion, halved
1 head of garlic, halved crosswise
1 medium carrot, scrubbed
2 sprigs parsley
2 (3-inch) sprigs rosemary
2 sprigs sage
2 cups dried cannellini beans, soaked overnight, drained
1/2 teaspoon freshly cracked black pepper
Escarole and assembly:
6 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
2 bay leaves
1 tablespoon chopped parsley
1/2 teaspoon crushed red pepper flakes
1 head of escarole, leaves torn
1 ounce finely grated Parmesan

Steps:

Beans:
Bring onion, garlic, carrot, parsley, rosemary, sage, beans, pepper, and 8 cups water to a boil in a large saucepan, skimming foam as needed from surface. Reduce heat and simmer gently, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender, 75-90 minutes. Season generously with salt and let beans cool in their liquid. Discard vegetables and herbs.
Escarole and assembly:
Heat 4 Tbsp. oil in a large pot over medium. Cook garlic, stirring occasionally, until softened and beginning to brown around edges, about 3 minutes. Add bay leaves, parsley, and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in escarole a handful at a time, letting wilt before adding the next batch, until all the escarole is wilted, about 5 minutes. Add 1/2 cup water and bring to a simmer. Reduce heat, cover pot, and cook, stirring occasionally and maintaining a gentle simmer, until escarole is very tender, 20-25 minutes. Add 2 cups beans and 1 cup bean cooking liquid. Bring to a simmer; season with salt and pepper. Stir in Parmesan a bit at a time, followed by remaining 2 Tbsp. oil. Divide among bowls.
Do Ahead
Beans can be cooked 4 days ahead. Cover and chill.

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