Best Escarole Sausage White Bean Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ESCAROLE, SAUSAGE, & WHITE BEAN STEW



Escarole, Sausage, & White Bean Stew image

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

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

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

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

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

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.

SAUSAGE, ESCAROLE AND WHITE BEAN RAGOUT



Sausage, Escarole and White Bean Ragout image

Flavorful sausage and bold escarole are filling additions to this French-accented stew from Dec 2006 "Cooking Light." Super easy to make. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor (I found spinach too bland and think escarole gives just the right punch). Serve with a crusty baguette or rolls.

Provided by kimberlynewport

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces sweet Italian turkey sausage
cooking spray
1 cup onion, chopped
1 cup red potatoes, peeled and cubed (about 6 oz.)
1/3 cup Chardonnay wine or 1/3 cup other dry white wine
1 tablespoon garlic, minced
1 (16 ounce) can cannellini beans or 1 (16 ounce) can other white beans, rinsed and drained
1 (14 ounce) can reduced-sodium fat-free chicken broth
4 cups escarole, sliced (about 4 oz.)
1 teaspoon fresh rosemary, chopped
2 tablespoons parmesan cheese, grated

Steps:

  • Heat a large nonstick skillet with high sides over medium-high heat. Coat pan with cooking spray.
  • If you prefer crumbled sausage, remove casings. Add sausage and onion to pan, and cook 4 minutes or until sausage browns, stirring to crumble.
  • If you prefer sausage slices, cook whole sausages in a little water until almost firm. Slice sausages and return to pan with onion and cook until onion is lightly browned and no pink remains in sausage.
  • Stir in potatoes, wine, garlic, beans and chicken broth; return to simmer. Cover and cook 7 minutes.
  • Stir in escarole and rosemary, and cook for 4 minutes or until the escarole wilts, stirring occasionally.
  • Ladle 1 1/4 cups soup into each of 4 shallow bowls, and sprinkle each serving evenly with 1 1/2 teaspoons cheese.

Nutrition Facts : Calories 373, Fat 8.7, SaturatedFat 3.4, Cholesterol 46.7, Sodium 840.4, Carbohydrate 45.4, Fiber 10.7, Sugar 5.5, Protein 26.5

Related Topics