Escarole, Sausage, and Cannellini Bean Stew

Name: Escarole, Sausage, and Cannellini Bean Stew
Cook time: PT0D1H30M
Total time: PT0D1H30M
Yield: serves 6-8
Ingredients: 2 tbsp. extra-virgin olive oil; 1 1 ⁄ 3 lb. hot Italian sausage links, cut into 2" pieces; 2 cloves garlic, chopped; 3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can); 1 ⁄ 4 cup roughly chopped flat-leaf parsley; 1 pinch crushed red chile flakes; Kosher salt and freshly ground black pepper; 6 cups chicken stock; 2 lb. escarole, thinly sliced; 1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)

Serves
serves 6-8
Time
1 hour 30 minutes

JOSEPH DE LEO

In this stew, escarole ("shcadall", as the Campos call it) is simmered with pieces of pecorino romano cheese, whose taste provides a nutty counterpoint to the spicy sausage and creamy beans.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

2 tbsp. extra-virgin olive oil
1 ¹⁄₃ lb. hot Italian sausage links, cut into 2" pieces
2 cloves garlic, chopped
3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can)
¹⁄₄ cup roughly chopped flat-leaf parsley
1 pinch crushed red chile flakes
Kosher salt and freshly ground black pepper
6 cups chicken stock
2 lb. escarole, thinly sliced
1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)

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Instructions

Step 1

Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes. Add sausages, parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.

Step 2

Meanwhile, bring stock to a boil in a large pot. Add escarole, reduce heat to medium-low, and add sliced Pecorino. Simmer until escarole is completely wilted, 4–5 minutes. Stir escarole mixture into bean mixture. Cook, partially covered, until thickened slightly, about 1 hour. Serve with remaining cheese.

Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes. Add sausages, parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.
Meanwhile, bring stock to a boil in a large pot. Add escarole, reduce heat to medium-low, and add sliced Pecorino. Simmer until escarole is completely wilted, 4–5 minutes. Stir escarole mixture into bean mixture. Cook, partially covered, until thickened slightly, about 1 hour. Serve with remaining cheese.