Escarole with Italian Sausage and White Beans

Name: Escarole with Italian Sausage and White Beans
Yield: 4 servings
Ingredients: 1 3 tablespoons olive oil; 1 12 Italian sausages (about 3 pounds), casings removed; 1 1 cup chopped onion; 1 1/2 cup chopped prosciutto (about 2 ounces); 1 1 tablespoon minced garlic; 1 1/2 teaspoon dried crushed red pepper; 1 1 large head escarole, chopped (about 10 cups); 1 3/4 cup dry white wine; 1 4 (15-ounce) cans Great Northern beans, rinsed, drained; 1 1 cup chicken stock or canned low-salt chicken broth; 1 Freshly grated Parmesan cheese (optional)

From the kitchen of Carly

Browning Italian sausage in its own fat, then building a deeply savory broth with escarole, white beans, and prosciutto. This is rustic comfort that tastes like someone who knows what they're doing is cooking for you.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons olive oil
112 Italian sausages (about 3 pounds), casings removed
11 cup chopped onion
11/2 cup chopped prosciutto (about 2 ounces)
11 tablespoon minced garlic
11/2 teaspoon dried crushed red pepper
11 large head escarole, chopped (about 10 cups)
13/4 cup dry white wine
14 (15-ounce) cans Great Northern beans, rinsed, drained
11 cup chicken stock or canned low-salt chicken broth
1Freshly grated Parmesan cheese (optional)

Instructions

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.