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Sausage with Escarole and White Beans

Sausage with Escarole and White Beans
Photo by Marcus Nilsson

Ingredients

  • 1 cup low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 2 small onions, cut into wedges
  • 2 small onions, cut into wedges
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • + 15 more ingredients
    • 3 cloves garlic, thinly sliced
    • 3 cloves garlic, thinly sliced
    • 1 small head escarole, tough stems removed and roughly chopped
    • 1 small head escarole, tough stems removed and roughly chopped
    • Kosher salt and pepper
    • Kosher salt and pepper
    • 1 19-ounce can white beans, drained and rinsed
    • ½ cup grated Parmesan
    • ½ cup grated Parmesan
    • ½ cup dry white wine (such as Sauvignon Blanc)
    • 1 pound Italian sausage
    • Crusty bread (optional)
    • ½ cup dry white wine (such as Sauvignon Blanc)
    • 1 19-ounce can white beans, drained and rinsed
    • Crusty bread (optional)

Heat the oil in a large saucepan over medium heat. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing. Add the onions to the pan and cook over medium heat, stirring occasionally, ...

View full recipe at My Recipes

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