ITALIAN GREENS AND BEANS W/ SAUSAGE
another family favorite. hearty warm comfort food :)
Provided by Erin Kane Warner
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. dice onion and saute until caramelized and soft
- 2. mince and add garlic to onions
- 3. peal the skin off the raw sausage and crumble as small as possible...add to onion and garlic.
- 4. cook all 3 ingredients till just done and turn off heat.
- 5. in a large pot add 1 1/2 cans of broth and bring to a boil,
- 6. pull apart lettuce leaves, rinse and rip, ( i like the thick stemmy parts at the end, it gives good texture)add to broth.
- 7. after you add the escarole to the water, stir, add meat mixture, and beans. simmer for about 30 to 45 minutes.
- 8. top your Italian greens and beans with Parmesan and enjoy.
GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
ITALIAN GREENS AND BEANS WITH SAUSAGE VARIATION
Make and share this Italian Greens and Beans With Sausage Variation recipe from Food.com.
Provided by Honeyspidey
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
- Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
- When sausage is looking about done, add tomato chopped to your liking. I chop it small.
- Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
- Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
- Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
- Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!
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