Escarole & White Beans

• 6 Links hot or sweet Italian sausage
• 1 large head of escarole, washed and cut into one inch pieces
• 2 cans cannelloni beans with juice
• 10 cloves garlic sliced very thin or 6 cloves chopped fine
• 32oz chicken broth
• 3/4 cup white wine such as a Pinot Grigio or Chardonnay
• Salt & freshly ground Pepper to taste
• 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
• 1/4 cup extra virgin olive oil

1. 1.trown sausage in oil on low heat until done
2. 2.tlice sausage on a diagonal in 1/4 pieces and set aside.
3. 3.took garlic in warm oil cook until tender.
4. I turn the heat off at this point and let the garlic
5. Cook in the warm oil for 6-10 minutes.
6. 4.taise the heat, add the wine and deglaze for 1 minute.
7. At this point you must scrape all the bits of flavor
8. off the bottom of the pan and into the meal.
9. 5.tdd the broth, escarole, S&P, cheese & bring to simmer for 10 minutes.
10. 6.tdd the beans and their liquid, lower heat and cook 2 more minutes.
11. The Bread:
12. 1 loaf rustic bread (Italian or some round dark bread from the bakery)
13. 2-3 cloves raw garlic and some soft butter
14. 1.tarm bread in oven for 5-8 minutes (250 degrees)
15. 2.tub a generous amount of raw garlic to the bottom,
16. sides and top of the bread and slice or rip apart.
17. 3.terve with the soft butter.

sweet italian sausage, head of escarole, cannelloni beans, garlic, chicken broth, white wine, salt, freshly grated pecorino romano, ubc

Taken from www.epicurious.com/recipes/member/views/escarole-white-beans-1239074 (may not work)