Best 5 Italian Greens And Beans W Sausage Recipes

ITALIAN GREENS AND BEANS WITH SAUSAGE VARIATION

Steps:

• I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
• Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
• When sausage is looking about done, add tomato chopped to your liking. I chop it small.
• Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
• Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
• Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
• Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!

GREEN BEANS WITH SAUSAGE AND FENNEL

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
• Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
• Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

ITALIAN GREENS AND BEANS W/ SAUSAGE

Steps:

• 1. dice onion and saute until caramelized and soft
• 2. mince and add garlic to onions
• 3. peal the skin off the raw sausage and crumble as small as possible...add to onion and garlic.
• 4. cook all 3 ingredients till just done and turn off heat.
• 5. in a large pot add 1 1/2 cans of broth and bring to a boil,
• 6. pull apart lettuce leaves, rinse and rip, ( i like the thick stemmy parts at the end, it gives good texture)add to broth.
• 7. after you add the escarole to the water, stir, add meat mixture, and beans. simmer for about 30 to 45 minutes.
• 8. top your Italian greens and beans with Parmesan and enjoy.

ITALIAN SAUSAGE AND GREEN BEANS

Steps:

• In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
• Stir in uncooked pasta and sauce mix (from Hamburger Helper box), milk and hot water. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in green beans; cover and simmer about 10 minutes longer or until beans and pasta are tender. Stir in tomato. Remove from heat.
• Cover; let stand 5 minutes (sauce will thicken as it stands).

SAUSAGE, GREENS, AND BEANS PASTA

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
• Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
• Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
• Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.