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Escarole, Cabbage & Sausage Stew

A variation on traditional escarole snd beans!
Print Recipe
Course Main Course
Cuisine Italian

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!
Keyword escarole, escarole and beans, sausage