Escarole, Sausage & Cannellini Bean Stew

Name: Escarole, Sausage & Cannellini Bean Stew
Yield: Serves 6–8
Ingredients: 6 cups chicken stock; 2 lb. escarole, thinly sliced; 1 4-oz. piece Pecorino Romano (half thinly sliced, half finely grated); Kosher salt and freshly ground black pepper, to taste; Pinch crushed red chile flakes; ¼ cup coarsely chopped fresh flat-leaf parsley; 3 15-oz. cans cannellini beans, drained with liquid reserved from 1 can; 2 cloves garlic, coarsely chopped; 1⅓ lb. hot Italian sausage links, cut into 2″ pieces; 2 tbsp. extra-virgin olive oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Here, ruffle-leaved, slightly bitter escarole is simmered with slices of salty Pecorino Romano until the escarole is tender, then the remaining ingredients are stirred in. The cheese provides a nutty counterpoint to the spicy sausage and creamy beans.

Ingredients

2 tbsp. extra-virgin olive oil
1⅓ lb. hot Italian sausage links, cut into 2″ pieces
2

Stew
Main course

Method

Heat oil in an 8-qt. saucepan over medium-high. Cook sausage, turning as needed, until browned, 12–15 minutes. Using a slotted spoon, transfer sausage to a bowl and set aside. Reduce heat to medium-low and add garlic; cook until fragrant, about 30 seconds. Add beans and reserved liquid; bring to a simmer and cook for 5 minutes. Add reserved sausage, the parsley, chile fl