Escarole is a member of the chicory family, and cooking it for a short amount of time tames its bitter edge.
SERVES 3 TO 4
INGREDIENTS
- 1 Tbs. extra-virgin olive oil
- 1 medium yellow onion, chopped
- 3/4 lb. hot Italian sausage, casings removed
- 2 medium cloves garlic, minced
- 2 15-oz. cans cannellini beans, rinsed and drained
- 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
- 1 cup homemade or lower-salt chicken broth
- 11/2 tsp. red-wine vinegar; more to taste
- Kosher salt
- 1/4 cup freshly grated Parmigiano-Reggiano
INSTRUCTIONS
- Heat the oil in a heavy 5-to-6-quart 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.
WHAT IS ESCAROLE?
- Escarole is a broad-leaved chicory, with wide succulent stems and leaves that look more crumpled than curly. Like all chicories, it has a bitter flavor, though some what less so than curly endives. Other names are common chicory, broad chicory, and Batavian endive. When choosing escarole, avoid heads with especially thick or tough-looking outer leaves. Escarole can be quite sandy, so wash leaves in a few changes of water before using.
NUTRITION INFORMATION PER SERVING:
- 390 CALORIES | 20g PROTEIN | 40g CARB | 17g TOTAL FAT | 5g SAT FAT | 8g MONO FAT | 3g POLY FAT | 25mg CHOL | 1,079g SODIUM | 13g FIBER
