Thursday, July 19, 2012

Sausage Escarole Cannellini Stew

This was really easy and pretty good.

Olive oil
3 links hot italian sausage (not pre-cooked), removed from casings and mashed up
3 cloves garlic, mashed or minced
red pepper flakes
1 head escarole, cut into 2 in pieces
1 can cannellini beans
1.5 cups chicken broth
2 plum tomatoes
1/2 cup grated parmesan
Slice of butter

Heat oil in a large non-stick skillet.  Add the sausage (when I made it I didn't really mash/stir the sausage up and so they were kind of meatball shaped, but I think it would be better if they were in smaller pieces) and brown, until it's just barely pink still.

Add the garlic and red pepper flakes and cook for another minute.

Add the escarole and cook until it's wilted, then add the beans and cook for another minute.

Add the chicken broth and let it start to simmer, then add the tomatoes, parmesan and butter, and stir until everything is blended.

Here's the original recipe:

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