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Sautéed Escarole with Fagioli Bianchi and Sausage
from the kitchen of Sharmagne Leland-St. John

2 tablespoons olive oil
2 large sausages, crumbled
1 can of fagioli bianchi (white Italian beans)
3 garlic cloves, peeled and smashed
2 heads escarole, approximately 1 pound
Coarse salt

Wash the escarole well under cold water.
Tear into strips and set aside. Do not dry it.

Place the beans and juices into a saucepan
and cook until warmed.

In a large skillet, heat the oil over medium.
Sauté the sausage until browned. Add to the
beans.

Add a bit more oil to the skillet if needed and
add the garlic. Cook until fragrant and lightly
golden, about 3 minutes. Stir in the escarole.
Season with salt. Cook, stirring frequently
until tender, about 10 minutes. Pour into a
casserole dish with the bean and sausage
mixture.

 

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