| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 710 |
| Total Fat | 35 g |
| Saturated Fat | 11 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 66 mg |
| Sodium | 1148 mg |
| Serving Size | 1 of 4 servings |
| Calories | 710 |
| Total Fat | 35 g |
| Saturated Fat | 11 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 29 g |
| Cholesterol | 66 mg |
| Sodium | 1148 mg |
Reviews
Jeff cracks me up as I grew up with Italian immigrant parents and they did call escarole ‘scardol’ (sp?) which brought back great memories. Great idea although in Texas I cannot find escarole in July, only very few months out of the year. 🙁
So satisfying! Used vegetarian Italian sausage and mixed the ditalini with tomato sauce before serving. Added fresh herbs to taste.
Wonderful meal! I doubled the liquid, and garlic. Also added a half cup of grated parm before serving. It was delicious. Even my mom, who hates beans, enjoyed it! Definitely a make again meal.
Made this with chicken sausage. Very bland.
I was skeptical the first time I made this—but wow! Made first two times with spinach but found escarole at the store today. So good! Next time we may serve it over grits. Have only done it in the oven.
I baked in the oven. The sausage was undercooked, which was disappointing. The taste was good but I’m not sure I would make this dish again. ☹️
It
This was delicious. Definitely making at least once a month. The different textures were amazing and it was so flavorful. Thanks Jeff!!!
I used a smoked mozzarella and broccoli rabe turkey sausage and it was AMAZING!!!
Very flavorful. I used 16oz of uncased sausage only because that is what came in the package. Served it over ditalini pasta. Maybe could have used just a little more sauce/liquid but still yummy!