Sausage, Beans, and Greens
Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.
Recipe from Better Homes and Gardens
1/2 pound hot or mild fresh Italian sausage links, bias-sliced into 1/2-inch pieces
1/2 cup chopped onion
2 19 ounce can white kidney beans (cannellini), drained and rinsed
2 cups coarsely chopped escarole or spinach
3/4 cup reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth
2 tablespoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 cup finely shredded Parmesan cheese (optional)
In a large saucepan cook Italian sausage and onion over medium heat about 5 minutes or until onion is tender. Drain off fat. Add beans, escarole or spinach, chicken broth, wine, and thyme. Bring to boiling; reduce heat. Cover; simmer 5 minutes. Ladle into serving bowls. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.
Per Serving: cal. (kcal) 397, Fat, total (g) 14, chol. (mg) 38, sat. fat (g) 5, carb. (g) 41, fiber (g) 12, pro. (g) 20, vit. A (IU) 534, vit. C (mg) 5, sodium (mg) 993, calcium (mg) 111, iron (mg) 5, Percent Daily Values are based on a 2,000 calorie diet
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