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Italian Chicken Sausage and White Beans with Escarole

Italian Chicken Sausage and White Beans with Escarole

By Rose HattabaughOctober 13, 2020

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    tablespoon fennel seeds

  • 1

    pound hot OR sweet fresh Italian chicken sausage, casing removed

  • 1

    teaspoon red pepper flakes

  • 2

    heads escarole, chopped

  • 2

    15½-ounce cans cannellini beans, 1 can rinsed and drained

  • Kosher salt and ground black pepper

  • Finely grated Parmesan cheese OR pecorino Romano cheese, to serve

In a large Dutch oven, heat the oil until shimmering. Add the fennel seeds and stir until fragrant. Add the sausage and cook, breaking it into bite-size pieces, until lightly browned. Stir in the pepper flakes, escarole, the beans (and the liquid from 1 can). Cover and cook, stirring occasionally, until the escarole is wilted and tender. Season with salt and pepper. Serve drizzled with additional oil and sprinkled with cheese.