Tuesday, November 6, 2012

Sausage with Escarole and White Beans

If I were to make a "best of " list at the end of the year this would make the list. I found this on RealSimple.com. I adjusted the recipe for our tastes, really the bread should not be optional!
We really enjoyed this. The sauce was delicious. I used a pinot grigio for the wine, a personal favorite.

Ingredients -
1 tablespoon olive oil
1 pound Italian sausage
2 small onions, cut into wedges
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 19-ounce can white beans, drained and rinsed
1 small head escarole, tough stems removed and roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan
crusty bread (not optional)

Method -
Heat the oil in a large saucepan over medium heat.
Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
Transfer to a cutting board and let rest at least 5 minutes before slicing.
Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes.
Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper and cook, stirring occasionally, until the escarole wilts, 3 minutes.
Spoon into bowls and top with the Parmesan. Serve with the sausage and bread.

No comments: