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Escarole and Sausage with Cannellini Beans
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Escarole and Sausage with Cannellini Beans

45 minServes 6Nutri-Score C€€
from @cucinapalermo9 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • escarole (rinsed well, tough base trimmed)Produce2 pieces
  • Italian sausage (spicy and sweet) (cut into pieces)Meat900 g
  • extra virgin olive oil (plus extra for serving)Pantry60 ml
  • garlic (cloves, sliced)Produce4 pieces
  • scallions (bunch, rinsed 3-4 times, chopped)Produce1 piece
  • cannellini beans (cans, drained and rinsed)Pantry4 pieces
  • chicken brothPantry500 ml
  • Parmesan cheese (hard piece of rind)Dairy60 g
  • black pepper (freshly ground)Spices2 g
  • saltSpices4 g
  • crushed red pepper flakesSpices2 g
  • crusty bread (loaf, for dipping)Bakery1 piece

per serving

Nutrition

476kcal

Carbs
32 g
Proteins
22 g
Fat
29 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Stovetop
  • Colander

step by step

Method

  1. Cut the sausage

    • Cut the large sausages into chunks.
    • Cut the thin sausages into long pieces.
    Step 1

  2. Start the base

    • Coat the bottom of a pot with extra virgin olive oil.
    • Add the escarole, cutting a small slit in the base so it breathes.
    • Add the sausage pieces.
    Step 2

  3. Add garlic

    • Add the garlic and cook for a couple of minutes without letting it burn.
    Step 3

  4. Add scallions and beans

    • Add the well-rinsed scallions; they will wilt down.
    • Add the cannellini beans and the chicken broth.
    Step 4

  5. Season and simmer

    • Add the piece of Parmesan rind, black pepper, salt and crushed red pepper.
    • Cover and let everything wilt and cook together until the sausage is cooked through and the flavors marry.
    Step 5

  6. Plate and serve

    • Serve the sausage, escarole and beans with a drizzle of olive oil and extra black pepper.
    • Serve with crusty bread for dipping, or soak torn day-old bread in the broth.
    Step 6
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