4.9
(40)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. 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.
Step 2
When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
Your folders
italianfoodforever.com
25 minutes
Your folders
food52.com
5.0
(4)
35 minutes
Your folders
jessicagavin.com
5.0
(3)
20 minutes
Your folders
shelovesbiscotti.com
5.0
(6)
45 minutes
Your folders
shelovesbiscotti.com
Your folders
debraklein.com
5.0
(30)
20 minutes
Your folders
simplyquinoa.com
4.1
(18)
40 minutes
Your folders
avirtualvegan.com
5.0
(5)
25 minutes
Your folders
cooking.nytimes.com
5.0
(2.8k)
Your folders
goodhousekeeping.com
Your folders
foodnetwork.com
5.0
(2)
40 minutes
Your folders
thissavoryvegan.com
40 minutes
Your folders
bonappetit.com
4.6
(31)
Your folders
lavenderandmacarons.com
4.9
(11)
90 minutes
Your folders
midwestfoodieblog.com
5.0
(14)
25 minutes
Your folders
alexandracooks.com
5.0
(1)
25 minutes
Your folders
kalynskitchen.com
8 hours
Your folders
eatingwell.com
4.8
(8)
Your folders
thehungrybites.com
5.0
(9)
90 minutes