Escarole, Sausage and White Bean Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 t olive oil
8 oz bulk italian sausage, sweet and/or hot, cut into 1" chunks
5 cloves garlic, minced
1/2 t red pepper flakes, or to taste
1 head escarole, leaves washed, dried and chopped into 2" pieces
3 cups cooked or canned white beans
3 cups chicken stock or low-sodium canned chicken broth
4 T butter, unsalted preferred
1/2 cup freshly grated parmesan cheese, plus extra for garnish
2 plum tomatoes, diced
2 T chopped fresh parsley
salt, kosher preferred
ground black pepper
extra virgin olive oil
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Directions: |
Directions:In a large, deep skillet, heat the olive oil and cook the sausage pieces over medium-high heat until they are brown, about 10 minutes
Add the garlic and pepper flakes to the skillet and saute over medium heat just until the garlic softens, about 2 minutes.
Add the escarole and cook, stirring, until wilted, about 2 minutes.
Add the beans and cook, stirring, 1 minute. Add the stock and bring to a gentle boil.
Add the butter, cheese, tomatoes and half of the parsley. Mix to combine and cook until the mixture is heated through and the butter is melted. Add salt and pepper to taste.
Serve in heated bowls, sprinkled with the remaining parsley and drizzed with a bit of olive oil. Use a vegetable peeler to shave curls of parmesan over each bowl or sprinkle each bowl with grated cheese. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
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