Italian Sausage, Beans, and Greens
Chef John's sausage, beans, and greens dish is going to be your favorite Italian recipe that doesn't involve pasta. Savory sausage, earthy beans, bittersweet escarole, and just the right seasonings make this the best dish for a cold, windy wintry day.
Ingredients
Method
- Add olive oil to a large deep skillet or braising dish, and set over medium-high heat. Transfer in sausage and poke 3 or 4 times on both sides with the tip of a knife. Cook until sausage is browned and just cooked through, about 5 minutes per side. The heat can be reduced down to medium after the sausage is turned over if the pan is getting too hot. Remove sausage to a plate and let cool. Transfer to refrigerator until needed.
- Add diced onion and salt to the skillet, and cook, stirring, until onion turns translucent and starts to brown, about 5 minutes. Add black pepper, chili flakes, oregano, and garlic, and a couple tablespoons of olive oil if there's not already enough fat in the pan. Cook, stirring, for about 30 seconds to 1 minute; pour in broth. Raise heat to high and bring to a boil.
- Add beans, reduce heat to medium-high, and simmer, stirring occasionally, until liquid reduces by about half, 10 to 15 minutes.
- Meanwhile, cut escarole into 2-inch pieces. Wash in cold water and drain thoroughly.
- Slice sausage into 1/4-inch slices, and add to the pan. Reduce heat to medium and cook, stirring, for about 10 minutes. Raise heat to high and bring to a boil, then stir in greens.
- Cook, stirring. for about 3 to 10 minutes depending on how tender you want the greens. Reduce heat to medium-low and taste for seasoning. Adjust if needed.
- Garnish with freshly chopped Italian parsley, more chili flakes, and another drizzle of olive oil if desired. Use a microplane to zest some of the lemon over the dish, then cut lemon into wedges.
- Serve in bowls topped with freshly grated Parmesan and lemon wedges on the side.
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