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Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Sausage with Escarole and White Beans

Real Simple OCTOBER 2007

  • Yield: Makes 4 servings
  • Prep time:25 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 668
  • Calories from fat: 46%
  • Fat: 34g
  • Saturated fat: 8g
  • Cholesterol: 100mg
  • Sodium: 1,353mg
  • Carbohydrate: 43g
  • Fiber: 13g
  • Sugars: 3g
  • Protein: 32g

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Sausage with Escarole and White Beans recipe