Italian Sausage Beans and Greens

Ingredients

• 2 links Mild Italian Sausage (about 12 oz total, mild pork sausage)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing and finishing drizzle)
• 1 medium Yellow Onion (diced)
• to taste Kosher Salt (pinch for onions, plus extra for final seasoning)
• to taste Freshly Ground Black Pepper (pinch)
• 1/2 teaspoon Red Chili Flakes (plus extra for garnish)
• 1 teaspoon Dried Oregano
• 4 cloves Garlic (minced)
• 4 cups Chicken Broth (low‑sodium)
• 2 cans Great Northern Beans (15 oz each, drained but not rinsed)
• 1 large head Escarole (trimmed, sliced into ribbons, washed)
• 2 tablespoons Fresh Italian Parsley (chopped for garnish)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 lemon Fresh Lemon Juice (for serving)
• 2 tablespoons Parmesan Cheese (freshly grated, real Parmigiano-Reggiano)
• 1 tablespoon Extra Virgin Olive Oil (for final drizzle)

Instructions

1. Brown the Sausages

   Heat the skillet over medium‑high heat, drizzle a little olive oil, prick the mild Italian sausages with a knife, and cook 5‑6 minutes per side until nicely browned and cooked through.

   Time: PT12M

   Temperature: medium-high

2. Cool and Refrigerate Sausages

   Transfer the browned sausages to a plate, let them cool to room temperature, then place in the refrigerator until needed.

   Time: PT5M

3. Sauté the Onion

   Add a diced medium onion and a pinch of salt to the same pan. Cook, stirring, until the onion turns translucent and develops golden brown spots.

   Time: PT6M

   Temperature: medium

4. Add Seasonings and Garlic

   Stir in freshly ground black pepper, red chili flakes, dried oregano, and 4 minced garlic cloves. Add a splash more olive oil if the pan looks dry and cook 1‑2 minutes.

   Time: PT2M

   Temperature: medium

5. Deglaze with Broth

   Pour in 4 cups chicken broth, increase heat to high, and bring to a rapid boil, stirring briefly.

   Time: PT3M

   Temperature: high

6. Add Beans and Simmer

   Stir in the two drained cans of Great Northern beans. Reduce heat to medium‑high and let the mixture simmer and reduce for about 15 minutes.

   Time: PT15M

   Temperature: medium-high

7. Prepare the Greens

   While the beans simmer, trim the bottom of the escarole head, slice the leaves into ½‑inch ribbons, then cross‑cut to create bite‑size pieces. Rinse thoroughly in cold water, drain, and set aside in a strainer.

   Time: PT10M

8. Slice the Sausages

   Remove the cooled sausages from the fridge and slice into quarter‑inch rounds.

   Time: PT5M

9. Re‑add Sausage to the Pot

   Stir the sliced sausage back into the bean‑broth mixture. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes.

   Time: PT10M

   Temperature: medium

10. Add the Escarole

    Increase heat to high, add the prepared escarole using tongs, and cook, stirring, until the greens wilt to your desired tenderness (1‑7 minutes).

    Time: PT5M

    Temperature: high

11. Season and Finish

    Taste the stew and adjust salt if needed. Turn off the heat.

    Time: PT2M

12. Garnish and Serve

    Garnish with chopped Italian parsley, fresh lemon zest, a pinch of chili flakes, and a drizzle of extra‑virgin olive oil. Serve with a squeeze of fresh lemon juice and grated Parmesan on the side or atop.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Mild Italian Sausage: Chicken sausage, Turkey sausage
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Kosher Salt: sea salt
• Instead of Red Chili Flakes: crushed red pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Garlic: garlic paste
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Great Northern Beans: cannellini beans, white kidney beans
• Instead of Escarole: kale, collard greens, Swiss chard
• Instead of Fresh Italian Parsley: flat‑leaf parsley
• Instead of Fresh Lemon Juice: bottled lemon juice
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Extra Virgin Olive Oil: infused olive oil

Equipment Needed

• Large Skillet or Sauté Pan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups
• Strainer or Colander
• Large Bowl
• Tongs
• Microplane Grater

Critical Steps — Do Not Skip

• Brown the Italian sausages to develop flavor
• Deglaze the pan with chicken broth, scraping up browned bits
• Simmer beans long enough to thicken the broth
• Optional bean smashing for creamier texture
• Add escarole at the end to retain bright flavor and texture
• Adjust seasoning before finishing

Chef Tips from the Video

• Use a good quality extra‑virgin olive oil; it adds depth to the final dish.
• Fresh lemon zest brightens the stew and balances the richness.
• Smashing a handful of beans against the pan creates a creamy, rustic texture without a blender.
• Escarole is traditional, but kale or collard greens work well if escarole is unavailable.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the bean and broth mixture a day ahead; reheat gently before adding greens.
• Pre‑slice and store the sausage in the refrigerator; add just before final simmer.
• Wash and dry the escarole ahead of time and keep it in a sealed bag in the fridge.

Frequently Asked Questions