Yield: Serves three to four.
Who said Italian night has to include pasta? This quick-cooking stew has onions, garlic, and spicy Italian sausage—classic flavors you expect in an Italian meal—and it’s warming and comforting, too.
Toasted bread rubbed with garlic and drizzled with olive oil makes a nice accompaniment. Or, make your own Garlic Butter to spread on Italian or rustic bread.
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Quick and easy! Did not have escarole, so used kale. The red wine vinegar and cheese really take to the next level.
Make this constantly! I sub spinach for escarole, red beans or chick beans for the white, and sweet sausage for spicy. Sooo versatile! Served it oversome dittellini tonight! Households fav!!!
***** more stars for this recipe.Another great go to in the fall/winter months. I love cooking this in my red cast Iron pot. This recipe hits all the right buttons. Thick, spicy, rich, and delish. Plus that is super easy to prepare. I have been using this recipe from the "make it tonight, 85 delicious reasons to eat in" magazine. So happy that I have found it online so I can share.If you can't find escarole, use spinach. Be generous with the Parmigiano-Reggiano , add some toasted bread and you will be in heaven.I sometimes substitute 1/2 regular sausage and 1/2 hot.As for the leftovers, while reheating I add even more spinach, so it looks fresh.You won't regret trying this on the next cold or snowy night.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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