Escarole with Italian Sausage and White Beans

Escarole with Italian Sausage and White Beans


3 tablespoons extra virgin olive oil
12 Italian sausages (about 3 lbs), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
Four 15-ounce cans white beans, rinsed, drained
1 cup chicken stock or chicken broth
Freshly grated Parmigiano cheese (optional)


Heat olive oil in heavy large pot over medium-high heat.

Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch.

Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.

Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.

Add prosciutto and saute 1 minute.

Mix in garlic and crushed red pepper.

Add escarole and saute until wilted, about 2 minutes.

Add wine and cook 2 minutes.

Add beans, stock and sausage and simmer 10 minutes to blend flavors.

Season to taste with salt and pepper.

Transfer to large bowl.

Top with grated Parmigiano cheese, if desired. Serves 12 as a side-dish or 6 as main-course.

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