Escarole, Cabbage & Sausage Stew
The essence of Cucina Povera (peasant food) is the heartiness and the ability to make a filling meal for your family with very little money. This dish is a variation on the traditional Escarole and beans. Not as soupy and packed with flavor from the sausage! Serve with a nice piece of bread or a frisella and it hits the spot every time.
Escarole, Cabbage & Sausage Stew
A variation on traditional escarole snd beans!
Ingredients
- 2 Heads Escarole washed and roughly chopped
- 1 Head Savoy Cabbage washed and roughly chopped
- 1 15 oz Can of Cannelini Beans
- 6 Sausage Links
- 3 cloves Garlic
- 1/4 tsp Red pepper flakes
- Olive oil for sautéing
- S&P to taste
- Pecorino Romano Cheese to taste
Instructions
- Wash and chop escarole and cabbage. Boil the escarole until fork tender in salted water. Drain and set aside. Leave the cabbage raw for now.
- Remove the sausage from it's casing and break it up with your hands.
- To a pot, add a drizzle of olive oil and sausage and brown well. Remove from the pan with a slotted spoon. Set aside
- To the same pot add another drizzle of olive oil, garlic and red pepper flake. Add the chopped cabbage. Season with salt and pepper and saute until fork tender.
- Add the can of beans with the liquid. Along with the sausage and cooked escarole. Bring to a boil and simmer together for 5- 10 minutes to marry the flavors. Sprinkle with grated Pecorino Romano and cover. Let it sit for 15 – 30 mins to what my family likes to call “insaporire” – become flavorful!
