Escarole, Beans, Sausage and Peppers Cheat Sheet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 710
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 69
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 66
- Sodium
- 1148
- Total: 40 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
12 ounces Italian sausage, casing removed
2 cloves garlic, minced
1 small yellow onion, cut into 1/2-inch pieces
1 large red pepper, stemmed, seeded and cut into 1/2-inch strips
1 teaspoon sea salt, plus additional for sprinkling
1/2 teaspoon freshly ground black pepper
One 15-ounce can white navy beans, drained and rinsed
1/2 cup chicken stock
1/2 teaspoon smoked paprika
1 head escarole, cut into 2-inch pieces
1 lemon, cut in half
2 cups cooked ditalini pasta, wild rice or white rice
Grated Parmesan, for garnish
Directions
- Preheat the oven or grill to 425 degrees F.
- Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
- Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.