ESCAROLE, SAUSAGE, & WHITE BEAN STEW

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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

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