Italian Stew with Escarole, White Beans and Fresh Sausage
This delicious Italian stew uses escarole, discussed in “Cooking Fresh with Endives,” and an easy handmade sausage.
Ingredients
1 lb. ground pork
1 yellow onion, minced
3 cloves garlic, minced
2 tsp. each fresh chopped rosemary, sage and thyme
1 tsp. fennel seed
¼ tsp. red pepper flakes
Salt and pepper to taste
2 Tbsp. olive or local sunflower oil
1 pint cherry tomatoes
½ cup dry white wine
1 medium head escarole, carefully washed and coarsely chopped
3 cups chicken or vegetable stock
1 ½ cups cooked and drained (or 1 can) white beans
Fresh rosemary, sage, or thyme for garnish
Directions
In a medium bowl or a stand mixer with paddle attachment, combine pork with 3 tablespoons of the minced onion, half of the garlic, and all the spices and herbs. Season with salt and pepper.
Form into 2-inch balls and slightly flatten them into fat patties. In a Dutch oven, heat oil over medium heat and cook the sausages for 3 to 4 minutes per side, until browned on the outside and cooked through. Remove sausages to a paper-towel-lined plate.
Add remaining onion to hot fat in pan and sauté for a couple minutes, scraping up browned bits from the sausage. Add remaining garlic and cherry tomatoes; sauté for another couple minutes. Turn heat up to high and add white wine, escarole, stock and beans.
Bring to a simmer and cook just long enough to wilt greens and warm beans. Add sausages back to the pan, adjust seasoning as desired, garnish and serve.
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