Escarole with Cannellini Beans, Sausage and Pan Fried Croutons

Escarole with Cannellini Beans, Sausage and Pan Fried Croutons recipe at Michael's Food Culture

by Michael on January 6, 2013 · 0 comments

in Main Dishes,Recipes,Side Dishes,Soup,Technique

Escarole with Cannellini Beans, Sausage and Pan Fried Croutons is based on an Italian style of preparing greens. It would also work well as a vegetarian dish if you take out the sausage. And, it will work with most any leafy green vegetable.  But the slight bitterness of the escarole really works. Any of the greens at this link would work – endive.

Take out the beans, and you have a perfect classic side dish. This is where this actually started.

Add a quart to the finished product and you have soup. Just add the croutons after the broth.

Or leave out the croutons and pour this over pasta. Just add ½ cup of pasta water and the extra two tablespoons of olive oil at the end. You could then top it with breadcrumbs toasted in a pan with a little olive oil or butter.

Or… I think you get the picture.

 

Ingredients

1 Large head of escarole
½ lb Italian sausage (two links)
1 Can cannellini beans drained and rinsed
2 Cups cubed Italian bread
3 Tablespoons olive oil
3 Cloves garlic
Salt and pepper
½ teaspoon red pepper flakes

 

Directions

Heat oven to 400.
Mix bread cubes with two tablespoons olive oil.

Make sure they are coated evenly and add a bit more oil if needed.
Pour out the cubes on a baking pan and sprinkle with salt and pepper.
Bake until golden brown – about 15 minutes.

Bring a pot of water to a boil and add 1 tablespoon salt.
Add the head of escarole stem side up.
Cook for 3 minutes, drain and rinse in cool water.

Brown the sausage in 1 tablespoon olive oil (take the casing off).
Break it up as you cook.
Slice the garlic thin and add to the pan.
Add the pepper flakes and beans and stir to combine.

Check the croutons.

Cut the stem out of the escarole and chop the leaves into 1 inch pieces.
Add to the pan and stir to combine.
Add salt and pepper to taste.

Just before serving, add the croutons and fold over a few times and serve.

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