Escarole With Italian Sausage And White Beans Recipes

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PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE



Pasta with Escarole, White Beans and Chicken Sausage image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (serving size 2 cups)

Number Of Ingredients 13

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Steps:

  • Cook the pasta according to the directions on the package.
  • Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
  • Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
  • Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
  • Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
  • Divide among 4 pasta bowls and top with Parmesan cheese.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS



Escarole with Italian Sausage and White Beans image

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Categories     Soup/Stew     Bean     Leafy Green     Sauté     Sausage     White Wine     Winter     Prosciutto     Escarole     Simmer     Bon Appétit     Dinner

Yield 12 servings as a side-dish or 6 as main-course

Number Of Ingredients 11

3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15-ounce) cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS



Escarole With Italian Sausage and White Beans image

Make and share this Escarole With Italian Sausage and White Beans recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 1h

Yield 6 main courses, 12 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
12 Italian sausages, casings removed (about 3 pounds)
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dry crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 (15 ounce) cans great northern beans, rinsed and drained
1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
freshly grated parmesan cheese (optional)

Steps:

  • Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
  • Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
  • Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
  • Makes 12 side dishes or 6 main course servings.

Nutrition Facts : Calories 475.7, Fat 26.8, SaturatedFat 8.6, Cholesterol 47.6, Sodium 1029.1, Carbohydrate 30.6, Fiber 9.4, Sugar 1.7, Protein 26.1

WHITE BEAN AND ESCAROLE SOUP



White Bean and Escarole Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup olive oil, divided
1 onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
2 garlic cloves, smashed and peeled
1 1/2 teaspoons kosher salt
1/2 teaspoon red pepper flakes, optional
2 1/2 cups cooked cannellini beans, with a little of the liquid
4 cups chicken broth
1 head escarole or 5 cups baby spinach, chopped
Fennel pollen, optional garnish
Freshly grated Parmigiano-Reggiano cheese, optional garnish

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
  • Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

ESCAROLE WITH WHITE BEANS



Escarole With White Beans image

I grew up eating this, not just as a side dish, but as a main meal. My grandmother would make a pot of it, and spoon some over a thick slab of Italian bread, which would absorb the juices. This is true comfort food to me! However, if that doesn't sound like a meal to you, you can always add 1 pound of Italian sausage. Reduce the olive oil to 1 T., and 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. Then add the onions to the pan and continue from there.

Provided by JackieOhNo

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 small onions, quartered and sliced
3 garlic cloves, minced
1/2 cup dry white wine (I use Sauvignon Blanc)
1 cup chicken broth
1 (19 ounce) can cannellini beans (do not drain or rinse)
1 small escarole, tough stems removed and roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Add onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, salt, and pepper. Cover skillet and cook, stirring occasionally, until the escarole is completely wilted, about 10 minutes.
  • Sprinkle Parmesan on top and serve.

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Top Asked Questions

How to cook sausage and escarole in a pan?
Add olive oil; when hot add onions, garlic, salt and pepper until soft, about 4-5 minutes. Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes. Set aside in a dish. Add chicken broth and beans to the skillet. Add the escarole; stir and cook about 4 minutes or until wilted.
How do you cook escarole with beans?
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.
What is Italian escarole&beans?
Italian Escarole & Beans. Greens and Beans, is Escarole and white beans. An Italian dish made often during the depression days. Grandma called it depression food, inexpensive and fed many family members! Sometimes she fed the whole block, no kidding! Inexpensive and absolutely delicious. Today it's considered a delicacy in most restaurants.
How to cook escarole soup?
Add escarole and cook until wilted, 1 – 2 minutes. Season with salt and pepper. Add stock and beans to the pot. Increase heat to medium-high. Bring to a boil. Stirring occasionally, mash some of the beans to thicken the soup.

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