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Italian Chicken Sausage and White Beans with Escarole
This one-pot meal pairs leafy, subtly bitter escarole with creamy white beans, fennel seed and sausage. We drain only one can of the cannellini beans; the liquid in the second can is added to the pot to create a full-bodied broth. Serve with hunks of warm, crusty bread.
6
Servings
30 minutes
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
1
tablespoon fennel seeds
Reviews
September 23, 2024
Great time after time!
At first glance, this recipe may not look like much…but it is delicious! I have made this numerous times and every time my wife and I are so surprised by how satisfying it is. This dish epitomizes the Cookish theme of what you can do with just a few ingredients. Thank you!
September 17, 2024
Tasty and easy
This is a delicious dish and quite easy to make. I used Italian pork sausage (it's what I had on hand) and it was flavorful and satisfying. The method of adding the liquid from one can of beans did create a nice saucy, but I'm wondering if there was added salt, which did make my final dish a tad salty for our taste. I didn't add any salt otherwise. Would make this again when I have access to fresh, Farmers Market escarole.
April 9, 2024
Fast and simple dinner
This meal is something you can eat a lot of and not feel guilty about. The only thing missing from all of the recipes are protein content, calories and additional nutritional information. That would be so helpful to everyone.
February 26, 2023
Super quick, hearty but not heavy
Love this recipe. I used sweet jalapeño chicken sausage and added some thyme and parsley, oregano to the fennel in the oil. Served with sage roasted butternut squash. I forgot the Parmesan at the end but i honestly didn’t miss it (though I bet it’s good with it). This comes together wicked fast; great weeknight dinner.
November 21, 2022
Rating 5*
I reviewed this above but forgot to rate it.
This recipe is simple, and has a high return on a investment of time and ingredients. Escarole can be expensive, and time consuming to clean, but it elevated the outcome, so I suggest it. I used sweet Italian sausage. If using sweet sausage again, I would cut down the fennel seeds to 2t. and judiciously add the hot flakes until a nice balance is achieved. If using "spicy" (meaning red peppers) Italian sausage, I'd use the full 1T of fennel. I personally would not use "hot" Italian sausage in this dish as it would over power the nice subtle bitterness of the escarole. I stewed this for longer than suggested as I like a rich bean stew. Only needed a minimal amount of freshly grated cheese. A keeper!! Thank you!!
Excellent anytime! I use finely chopped Kale instead of Escarole mostly because I grow it year round in my greenhouse and Kale isn't as bitter as Escarole. I also reduced the red pepper flakes by half because I want my grandchildren to eat it and serve a good hot sauce on the side. This is super healthy and you can eat a ton of this and not feel guilty about it. Absolutely delicious and reheats well.
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Absolutely delicious. I forgot to get some good, crusty bread so I served it with white rice. The only change I made was to halve the red pepper flakes. I like spicy but a whole teaspoon felt too much. Maybe I'll try the full amount the next time I make it, and I will definitely make this again.