Fall Stews: Spicy Sausage, Escarole & White Bean
To lighten the dish up, try turkey sausage instead of pork sausage.
Also, the recipe calls for escarole but you can use your favorite green or whatever you have in the fridge — I made the recipe with kale. Spinach would be tasty as well (though it wouldn’t need to cook quite as long as kale or escarole).
If you want to spice up the dish more, add some red pepper flakes for an extra kick!
Be sure to serve with crusty bread and plenty of Parmigiano-Reggiano!
Spicy Sausage, Escarole & White Bean Stew
- 1 Tbs. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3/4 lb. hot Italian sausage, casings removed
- 2 medium cloves garlic, minced
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
- 1 cup low-salt canned chicken broth
- 1-1/2 tsp. red-wine vinegar; more to taste
- Kosher salt
- 1/4 cup freshly grated Parmigiano-Reggiano
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.