Wednesday, June 22, 2016

Escarole with sausage and white beans-feeds a crowd!

  1. escarole with sausage and white beans
    • 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)
  1. 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.

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