Ingredients for Sausage Escarole And White Bean Ragout
- Sweet Italian Turkey Sausage
- Cooking Spray
- 1 medium onion, chopped
- Red Potatoes
- Chardonnay Wine
- 2 cloves garlic, minced
- Cannellini Beans
- Reduced Sodium Fat Free Chicken Broth
- 1 bunch escarole, chopped (or substitute with 1 bunch mustard greens or 10 ounces fresh spinach)
- Fresh Rosemary
- Parmesan Cheese
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How to Make Sausage Escarole And White Bean Ragout
- Heat a large, high-sided nonstick skillet over medium-high heat. Coat with cooking spray.
- Remove sausage casings (if using) and crumble sausage into the skillet. Add 1 medium onion, chopped. Cook for 4-5 minutes, or until sausage is browned and onion is softened, stirring frequently.
- If using whole sausages, cook them in 1/2 cup of water until almost firm. Slice and return to the pan with the onion. Cook until the onion is lightly browned and no pink remains in the sausage.
- Add 2 medium potatoes, peeled and diced, 1/2 cup dry white wine, 2 cloves garlic, minced, 1 (15-ounce) can cannellini beans, rinsed and drained, and 1 1/2 cups chicken broth to the skillet.
- Bring to a simmer, then reduce heat to low, cover, and cook for 7 minutes.
- Stir in 1 bunch escarole (or mustard greens/spinach), chopped, and 1 teaspoon fresh rosemary, chopped. Cook for 4-5 minutes, or until escarole is wilted and tender, stirring occasionally.
- Ladle 1 1/4 cups of the ragout into each of 4 shallow bowls. Sprinkle each serving evenly with 1 1/2 teaspoons grated Parmesan cheese (or your favorite cheese).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
22g
Fat
17g
Carbs
15g
