Escarole, a salad green of the chicory family, has broad wavy jagged-edged green outer leaves that whiten near the core. Wash each leaf well, pat dry and trim off white core.
- 1 pound ground beef
- 1/2 pound bulk mild Italian sausage
- 1 cup chopped onion
- 1 can (15 ounces) cannellini or white kidney beans, rinsed and drained
- 2 cups cut fresh green beans
- 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
- 1 cup vegetable broth
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bunch escarole, trimmed and torn
- 1/2 cup shredded Parmesan cheese
- In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the cannellini beans, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until wilted. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.
Originally published as Italian Stew in Weeknight Cooking Made Easy Annual 2005, p12
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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