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Italian·Main Course

Italian Sausage, Escarole, and Beans

A rustic, incredibly satisfying Italian comfort food classic. By poking the sausages early to release their flavorful fats and simmering creamy white beans with bitter escarole, you create a rich, soulful stew that's perfect for a cold winter day.

Prep

15m

Cook

45m

Total

60m

Serves

4

Method

  1. 01

    Place the whole sausages in a large pan over medium-high heat with a drizzle of olive oil. Use a knife to poke several holes in the sausages (the 'poka poka' technique) to release their fat. Brown for 5–6 minutes per side until mostly cooked through. Remove to a plate to cool.

    Step 1
    Watch · 0:21
  2. 02

    In the same pan with the sausage drippings, add the diced onion and a pinch of salt. Sauté over medium-high heat until translucent and starting to turn golden brown. Stir in the garlic, red chili flakes, dried oregano, and black pepper. Add another drizzle of olive oil if the pan looks dry and cook for 1 minute.

    Step 2
    Watch · 1:15
  3. 03

    Pour in the chicken broth and bring to a boil over high heat. Add the drained beans and stir. Reduce heat to medium-high and simmer for 15 minutes to allow the liquid to reduce and the flavors to meld.

    Step 3
    Watch · 2:32
  4. 04

    Slice the cooled sausages into 1/4-inch rounds. Add the sliced sausage back into the bean mixture. Reduce heat to medium and simmer for another 10 minutes. For a creamier texture, use a spoon to smash a few of the beans against the bottom of the pan.

    Step 4
    Watch · 7:08
  5. 05

    Increase heat to bring the mixture to an enthusiastic simmer. Add the chopped escarole and stir with tongs until wilted. Simmer for 1 to 7 minutes depending on your preferred tenderness of the greens. Taste and adjust for salt.

    Step 5
    Watch · 8:25
  6. 06

    Turn off the heat. Garnish with fresh parsley, lemon zest, more chili flakes, and a generous drizzle of extra virgin olive oil. Serve in bowls with a squeeze of fresh lemon juice, grated Parmigiano-Reggiano, and toasted bread.

    Step 6
    Watch · 6:40

From Chef John

  • “Give these the old poka poka.”
  • “You guys are after all the Draymond greens of which beans go with the greens.”
  • “That, my friends, to me is the epitome of simple, rustic Italian comfort food.”