Sausage, Beans & Escarole

It has been forever since my last post. It isn’t that I haven’t been eating and drinking (trust me), it is just that I haven’t been writing about it.
Tonight I am dusting off one of my standby recipes that has been in my permanent rotation for the past 20+ years. The dish I simply call “Sausage, Beans & Escarole” is Italian in origin. I used to have a faded clipping from Playboy Magazine (where this recipe came from….I read Playboy for the recipes, yeah thats it). The clipping is no more but the recipe has taken on a life of its own and even my son who despises any vegetable that is not Broccoli will actually ask for seconds.

Sausage, Beans & Escarole
Ingredients:
2/3 lb. Italian Sausage (without casing)
5 Garlic Cloves-fine dice
1 Jalapeno Pepper-minced
1 Head of Escarole-very coarsely chopped
2 Cans Cannelli Beans
1/2 cup White Wine
3 cups Chicken Broth

Directions:
In a Dutch oven sear the Italian sausage under it browns a bit and then add the garlic and jalapeno and cook for 1 minute. Add the wine and heat to a boil then add the roughly chopped Escarole, Beans, and Chicken Broth. Simmer the mixture with the lid of the Dutch Oven just barely cracked.

This is a great dish to make when you go skiing or have just spent a day outside in the cold. It is warm with a touch of spice and some garlic bread and a rustic red wine go well with this-Buon appetito

Italian Sausage, Cannelli Beans & Escarole