Author Notes: I stumbled upon this recipe in a copy of Fine Cooking magazine I was given in my Christmas stocking. Trying to send a message, Mom and Dad? A 26-year-old living on her own in a studio apartment, I love to cook, but out of necessity, tend to go for recipes that are easy to make, healthy, but full of flavor. This one-pot recipe caught my eye and did not disappoint in any of the aforementioned areas. I've made it for the boyfriend and parents, and all overwhelmingly approve. Just a note: This dish is best served with crusty bread on cold winter nights. Enjoy! - misslofox
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3/4 pounds hot Italian or turkey sausage
- 2 medium cloves garlic, minced
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1 head escarole, chopped into 2-inch pieces, rinsed and lightly dried
- 1 cup low-sodium chicken broth
- 1 1/2 teaspoon red wine vinegar, plus more to taste
- Kosher salt
- 1/4 cup Parmigiano-Reggiana, grated
- Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
- When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
- Serve with crusty bread.