Sausage, Escarole, and White Bean Ragout

Sausage, Escarole, and White Bean Ragout
Photo by Lee Harrelson


  • 1/3 cup chardonnay or other dry white wine
  • 1 cup prechopped onion
  • 1 teaspoon chopped fresh rosemary
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 tablespoon bottled minced garlic
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons grated fresh Parmesan cheese
  • + 4 more ingredients
    • Cooking spray
    • 4 cups sliced escarole (about 4 ounces)
    • 12 ounces sweet turkey Italian sausage
    • 1 cup cubed peeled red potatoes (about 6 ounces)

Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add Italian sausage and onion to pan, and cook for 4 minutes or until sausage browns, stirring to crumble. Drain sausage mixture well; return to pan. Stir in potatoes, wine, garlic, bean...

View full recipe at My Recipes


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