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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 12 x Italian sausages - (abt 3 lbs) casings removed
- 1 c. minced onion
- 1/2 c. minced prosciutto - (abt 2 ounce)
- 1 Tbsp. chopped garlic
- 1/2 tsp dry crushed red pepper
- 1 lrg head escarole minced (10 c.)
- 3/4 c. dry white wine
- 4 can Great Northern beans - (15 ounce ea) rinsed, liquid removed
- 1 c. chicken stock (or possibly canned low-salt chicken broth) Salt to taste Freshly-grnd black pepper to taste Freshly-grated Parmesan cheese (optional)
Direcciones
- Heat oil in heavy large pot over medium-high heat. Working in batches, saute/fry sausage till cooked through, breaking up with back of spoon, about 6 min per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
- Reduce heat to medium; add in onion to pot and saute/fry till translucent/soft, about 5 min. Add in prosciutto and saute/fry 1 minute. Fold in garlic and crushed red pepper. Add in escarole and saute/fry till wilted, about 2 min. Add in wine and cook 2 min. Add in beans, stock and sausage and simmer 10 min to blend flavors.
- Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if you like.
- This recipe yields 12 side-dish or possibly 6 main-course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 6 servings | |
| Calories 1673 | |
| Calories from Fat 727 | 43% |
| Total Fat 80.93g | 101% |
| Saturated Fat 27.49g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 1756mg | 73% |
| Potassium 3893mg | 111% |
| Total Carbs 147.76g | 39% |
| Dietary Fiber 46.8g | 156% |
| Sugars 6.44g | 4% |
| Protein 85.59g | 137% |
