Escarole with White Beans & Sausage

For a few weeks, I was grilling every head of bitter green that came my way. But, I needed some novelty. And, the weather was turning from hot to cold, making me crave something a little heartier at night.

Thus, a soup(ish) kind of dish, filled with hearty greens, beans, and delicious chunks of porky goodness.

So quick and easy to make – and so good, in fact – that I forgot to take a picture. (And I even made it twice!) This can be made more or less soupy by the addition of more or less chicken stock. I opted for less soupy, occasionally topped with a fried egg (surprise, surprise).

Escarole with White Beans & Sausage

Serves 6-8

  • 1 pound sweet or hot Italian sausage (4 links)
  • 1 onion, diced
  • 2-4 cloves garlic, coarsely chopped
  • hefty pinch of red pepper flakes (optional)
  • 2/3 c. chicken broth
  • 2 (15 oz.) cans white beans (e.g., Great Northern), drained and rinsed (or cook 0.75-1 c. dry beans)
  • 1 head escarole or other bitter green, chopped coarsely (or more if you like it greener)
  1. Brown Italian sausage over medium heat in large saucepan or dutch oven. Remove sausage when cooked through, leaving rendered fat in the pan.
  2. Turn heat down to medium-low and cook onion, stirring occasionally, until translucent. Add garlic and red pepper flakes and cook for about 30 seconds or until garlic is fragrant.
  3. Add escarole and cook until slightly wilted.
  4. Stir in white beans and broth. Cook for about 10 minutes to let flavors blend.

Optional: Add more chicken stock if you want to make it soupier.


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