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
What You'll Need
extra-virgin olive oil
medium yellow onion, chopped
hot Italian or turkey sausage
medium cloves garlic, minced
15-oz. cans cannellini beans, rinsed and drained
head escarole, chopped into 2-inch pieces, rinsed and lightly dried
low-sodium chicken broth
1 1/2 teaspoons
red wine vinegar, plus more to taste
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.