Escarole with Italian Sausage and White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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) |
Directions:
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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