Sausage with Escarole and White Beans

Real Simple
Sausage with Escarole and White BeansRecipe
Photo: Marcus Nilsson

Makes 4 servings


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


Prep: 25 Minutes

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, 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, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the escarole wilts, about 3 minutes.

Spoon into individual bowls and top with the Parmesan. Serve with the sausage and crusty bread, if desired.

Substitution: If you are unable to find escarole, a slightly peppery relative of endive with sturdy light green leaves, try using Swiss chard or spinach.

Created date

September 2007

Nutritional Information

Calories 668
Caloriesfromfat 46 %
Fat 34 g
Satfat 8 g
Cholesterol 100 mg
Sodium 1,353 mg
Carbohydrate 43 g
Fiber 13 g
Sugars 3 g
Protein 32 g