Escarole with White Beans and Chicken Sauasage

December 13th, 2012


This simple, delicious dish is full of flavorful healthy ingredients. It’s so simple to make and is a great way to get the family to eat more greens! It can be served as is or over your favorite whole grain pasta. ENJOY!

Escarole with White Beans and Chicken Sauasage

  • 2 teaspoons olive oil
  • 1/2 medium onion, chopped, about 1 cup
  • 3 cloves garlic, minced
  • 8 ounces lowfat Italian-style chicken sausage, casings removed, crumbled (I used Traders joe’s without casing and just crumbled it by hand)
  • 1 medium head escarole, rinsed, drained and chopped, about 8 cups
  • 1(14-ounce) can low-sodium cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • ½ cup white wine
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh sage leaves
  • Salt
  • Freshly ground black pepper
  • 1 ounce grated Parmesan

Heat the oil over a medium heat in a large sauté pan. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, chicken stock, wine, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Season with freshly ground pepper and salt, to taste. Top with parmesan cheese.

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