Escarole With Italian Sausage And Beans

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 3 tablespoons olive oil
• 12 italian sausages, casings removed (about 3 pounds)
• 1 cup chopped onion
• 1/2 cup chopped prosciutto (about 2 ounces)
• 1 tablespoon minced garlic
• 1/2 teaspoon dry crushed red pepper
• 1 large head escarole, chopped (about 10 cups)
• 3/4 cup dry wine
• 4 (15 ounce) cans great northern beans, rinsed and drained
• 1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
• freshly grated parmesan cheese (optional)

Recipe

• 1 heat oil in a heavy large pot over medium-high heat. working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
• 2 add prosciutto and saute 1 minute. mix in garlic and crushed red pepper. add escarole and saute until wilted, about 2 minutes. add wine and cook 2 minutes. add beans, stock, and sausage and simmer 10 minutes to blend flavors.
• 3 season to taste with salt and pepper. transfer to a large bowl. top with grated parmesan cheese, if desired.
• 4 makes 12 side dishes or 6 main course servings.