Escarole, a type of endive, is typically used in salads, but it makes a great addition to this hearty one-pot dish.

Sausage, Beans, and Greens

onion

white kidney beans (cannellini), drained and rinsed

escarole

chicken broth

dry white wine chicken broth

thyme

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.


We're heading into winter now so I used lacinato kale as the greens.  The kale leaves need to have their ribs removed prior to adding to the pot.  This is very quick to make and delicious.  I served it with balsamic vinegar to balance the sausage.  It will be on the regular rotation.  

This recipe is outrageously great! I call it "free", because I already had all the ingredients. I used 1 link, each, of sweet and hot sausage, and Better than Bouillon chicken base, because I typically don't use vegetable stock. I added an extra 1/2 cup of water, since it is more stew than soup. Use a good, sharp Parmesan cheese; I use Kroger Private Selection Parmesan in a wedge - it's excellent. Make this today!

sausage, beans, and greens

Total: 25 minutes

Author : Better Homes & Gardens

Ingredients

Instructions

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