"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Escarole with Italian Sausage Recipe

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This recipe for Escarole with Italian Sausage, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Saturday, May 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoons olive oil
2 pounds sweet Italian sausage, cut into 1-inch pieces
Crushed red pepper (optional)
10 cloves garlic, chopped
4 heads escarole, cut crosswise into 3-inch lengths
1 cup pitted Kalamata olives, halved
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup pine nuts, toasted
1/2 cup small capers
1/2 cup Parmesan or Romano cheese, grated
Salt and black pepper, to taste
1/2 cup Italian-flavored bread crumbs, toasted

Directions:
Directions:
In a large, deep, ovenproof saute pan over medium heat, heat the olive oil. Add the sausage and red pepper, if using, and cook until sausage is light brown on all sides and almost cooked through, 8 to 10 minutes. Add the garlic and the escarole and continue cooking over medium heat, stirring, until escarole begins to cook through and is reduced in volume but remains green and crunchy, about 10 minutes (do this in batches if the pan is too small). Add the olives, beans, pine nuts, and capers. Stir them in and heat through, about 2 minutes. Turn on the broiler. Remove the pan from the heat, stir in the cheese, and season with salt and black pepper. Sprinkle the mixture with bread crumbs and heat under the broiler until crumbs are golden brown, about 2 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I made the following changes: Cut the recipe in half - it made four healthy servings. I skipped the bread crumbs/broiling step and served this over bowties. It's really good.

 

 

 

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