Italian Sausage & Escarole Stew - BigOven 190763
Italian Sausage & Escarole Stew

Italian Sausage & Escarole Stew

Ready in 45 minutes

Top-ranked recipe named "Italian Sausage & Escarole Stew"

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Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag (6 oz/175 g) fresh baby spinach leaves can be substituted for the escarole.


Ingredients

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2 Medium Red Onions
1 Large Red Bell Pepper
1 1/4 Pound Italian Sausage; Casings Removed
4 Cloves Garlic; Pressed
6 Cups Chicken Stock
28 Ounces Diced Tomatoes; Canned, Undrained
1 Cup Ditalini Pasta; Uncooked
2 Sprigs Rosemary; Fresh
12 Ounces Escarole
2 Tablespoons Balsamic Vinegar
1 Teaspoon Salt
2 Ounces Parmesan Cheese; Shaved

Original recipe makes 8 Servings

Servings  

Preparation

Dice onions and bell pepper using Chef's Knife. Cut sausage in half lengthwise, then cut crosswise into 1/2-in. (1-cm) pieces. Place sausage into (8-qt./7.6-L) Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels.

Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.

Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt into Stockpot; let stand 2-3 minutes or until escarole is wilted. Serve with Parmesan cheese.

Yield: 8 servings (12 cups/2.8 L)

Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag (6 oz/175 g) fresh baby spinach leaves can be substituted for the escarole.

This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3.

Notes

Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag (6 oz/175 g) fresh baby spinach leaves can be substituted for the escarole.

This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 621 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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