ESCAROLE, SAUSAGE, & WHITE BEAN STEW

Escarole, Sausage, & White Bean Stew image

Provided by Umberle

Categories Stew

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

Steps:

Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
Add garlic and red pepper flakes and cook until the garlic softens.
Add escarole and cook until wilted (2 minutes).
Add beans and cook for a minute.
Add the stock and bring to a slow boil.
Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
Season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 36.6, SaturatedFat 15.5, Cholesterol 88.8, Sodium 881.4, Carbohydrate 39.7, Fiber 9.4, Sugar 2.8, Protein 28.3

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