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
- 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)
- Brown Italian sausage over medium heat in large saucepan or dutch oven. Remove sausage when cooked through, leaving rendered fat in the pan.
- 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.
- Add escarole and cook until slightly wilted.
- 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.