Escarole with Italian Sausage and White Beans Recipe

February 12, 2008 in Recipes by danky

Serves 12 as a side-dish or 6 as main-course.

INGREDIENTS

  • 3tablespoons olive oil
  • 12italian sausages (about 3 pounds), casings removed
  • 1cup chopped onion
  • 1/2cup chopped prosciutto (about 2 ounces)
  • 1tablespoon minced garlic
  • 1/2teaspoon dried crushed red pepper
  • 1large head escarole, chopped (about 10 cups)
  • 3/4cup dry white wine
  • 415-ounce cans great northern beans, rinsed, drained
  • 1cup chicken stock or canned low-salt chicken broth
  • freshly grated parmesan cheese (optional)

    DIRECTIONS

    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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