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Sausage with Escarole and White Beans

Photo: Marcus Nilsson
Prep time 25 mins

Makes 4 servings


  • 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)

Nutrition 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

How to Make It

  1. 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.