Escarole with Italian Sausage and White Beans

italian soup/stew bean leafy green sauté sausage white wine winter prosciutto escarole simmer bon appétit dinner

N/A

12 servings as a side-dish or 6 as main-course

Source

Ingredients

3 tablespoons olive oil

12 Italian sausages (about 3 pounds), casings removed

1 cup chopped onion

1/2 cup chopped prosciutto (about 2 ounces)

1 tablespoon minced garlic

1/2 teaspoon dried crushed red pepper

1 large head escarole, chopped (about 10 cups)

3/4 cup dry white wine

4 (15-ounce) cans Great Northern beans, rinsed, drained

1 cup chicken stock or canned low-salt chicken broth

Freshly grated Parmesan cheese (optional)

Method

Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.