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Recipe

Spicy Sausage, Escarole & White Bean Stew

Scott Phillips

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. 

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3/4 lb. hot Italian sausage, casings removed
  • 2 medium cloves garlic, minced
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
  • 1 cup low-salt canned chicken broth
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • Kosher salt
  • 1/4 cup freshly grated Parmigiano-Reggiano

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 390
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 25
  • Sodium (mg): 1070
  • Carbohydrates (g): 40
  • Fiber (g): 13
  • Protein (g): 20

Preparation

  • Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
  • When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

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. 

Reviews

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Reviews (36 reviews)

  • user-3164399 | 04/12/2019

    I've made this several times, and found it to be flawless, simple, and and a consistent hit.

  • makayla04 | 02/18/2019

    Excellent recipe, yummy and easy ! Did not have escarole, used bok choy and still turned out good and pretty quick ! Will do it again!

  • user-2988827 | 11/08/2018

    Used sweet & hot chicken sausage & spinach. I would double next time. I served it over mashed potatoes for my husband, who loves them, but I had my homemade croutons on the side.Great dish.

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