08
Jan
Oh no, it’s another post about food. You guys, I promise I do more than just eat (I just got back from the gym, I swear).
Today’s food photo comes courtesy of my lunch AKA leftovers from last night’s dinner AKA spicy sausage, escarole and white bean stew. I know it looks ugly, but it was so good. So, so good, and so, so easy to make. And with chunks of hot Italian sausage, cannelloni beans and escarole steeped in red wine vinegar, your man will love it, too (mine did!). Oh, and did I mention it’s uber-healthy and packed with all sorts of cheap ingredients to boot? Winner winner beans and sausage dinner! Wow.
Oh, and do yourself a favor and make your own dang garlic bread, will you? Get a crusty loaf of something good (I think my boyfriend picked out a garlic loaf), slice it up, mince some garlic and mix it with butter (I prefer the fake stuff for an extra healthy kick), sprinkle with Parmesan, and broil. Voila!
Spicy Sausage, White Bean and Escarole Stew
1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4-lb. hot Italian sausage (I like substituting turkey sausage for an extra healthy kick)
2 medium cloves garlic, minced
2-15 oz. cannellini beans, rinsed and drained
1 head of escarole (kale is good, too!), chopped into 1-in. pieces
1 cup low sodium chicken broth
1/4 cup red wine vinegar (plus more to taste)
Salt
1/4 cup grated Parmigiano-Reggiano
Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, for 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, for 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.
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset.
