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.
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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (693g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 621 | ||
Calories from Fat: 313 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.7g | 46 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 14.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 107.1mg | 33 % | |
Sodium 1436.7mg | 50 % | |
Potassium 1044.4mg | 27 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 39.6g | ||
Protein 33.9g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 621
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