Escarole, sausage and beans

That’s a classic Italian combo! 🌿🥬🥄 Here’s a warm, hearty dish idea with escarole, sausage, and beans:

Escarole, Sausage, and White Bean Stew

Ingredients

• 1 lb Italian sausage (sweet or spicy, casings removed)

• 2 tbsp olive oil

• 1 medium onion, diced

• 3–4 garlic cloves, minced

• 1 carrot, diced (optional, for sweetness)

• 1 can (15 oz) cannellini beans (or great northern beans), drained and rinsed

• 1 small head escarole, roughly chopped

• 4 cups chicken broth (homemade or low-sodium)

• ½ tsp red pepper flakes (optional)

• 1 tsp dried oregano (or Italian seasoning)

• Salt and black pepper, to taste

• Freshly grated Parmesan, for serving

• Crusty bread, for dipping

Instructions

1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it apart until browned. Remove with a slotted spoon and set aside.

2. Sauté aromatics: In the same pot, add onion, garlic, and carrot. Cook 5–6 minutes until softened.

3. Build the broth: Return sausage to the pot. Stir in red pepper flakes, oregano, salt, and pepper. Add chicken broth and beans. Bring to a gentle simmer for 15 minutes.

4. Add escarole: Stir in the chopped escarole. Let simmer 5–7 minutes until tender but still bright green.

5. Serve: Ladle into bowls, top with Parmesan, and serve with crusty bread to soak up the broth.