Greens N Beans Pasta With Italian Sausage Recipes

Steps:

• 1. dice onion and saute until caramelized and soft
• 2. mince and add garlic to onions
• 3. peal the skin off the raw sausage and crumble as small as possible...add to onion and garlic.
• 4. cook all 3 ingredients till just done and turn off heat.
• 5. in a large pot add 1 1/2 cans of broth and bring to a boil,
• 6. pull apart lettuce leaves, rinse and rip, ( i like the thick stemmy parts at the end, it gives good texture)add to broth.
• 7. after you add the escarole to the water, stir, add meat mixture, and beans. simmer for about 30 to 45 minutes.
• 8. top your Italian greens and beans with Parmesan and enjoy.

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Steps:

• In 12-inch nonstick skillet, heat oil over medium heat. Add sausages; cook 4 to 6 minutes, turning occasionally, until sausages are browned on all sides. Add pasta, chicken broth, tomato paste and salt. Heat to boiling; cover, reduce heat and cook 9 to 11 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Remove skillet from heat. Remove sausages, cut into 1/2-inch slices, and return to skillet with crushed tomatoes and beans. Cook over medium heat 3 to 4 minutes, stirring occasionally, until hot. Stir in Parmesan cheese, and serve.

Steps:

• Cook pasta in boiling salted water according to package directions until al dente.
• Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
• Stir in escarole and cook until wilted.
• Stir in chicken broth, cover and simmer for about 10 minutes.
• Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
• Serve topped with additional grated Parmesan cheese.
• Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium-high. Fry rosemary, turning, until crisp, about 2 minutes. Transfer to paper towels to drain.
• Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
• Add chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
• Using a spider or a slotted spoon, transfer pasta to pot with chickpeas and add escarole and 1 cup pasta cooking liquid. Cook, tossing often, until escarole is wilted, pasta is al dente, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
• Divide pasta among bowls. Crumble rosemary over top and sprinkle with remaining 1/4 cup cheese.

Steps:

• Cook and stir onions in dressing in large skillet on medium-high heat 5 min. or until onions are crisp-tender.
• Add beans and bacon; stir gently. Cook 8 to 10 min. or until heated through, stirring occasionally. Meanwhile, cook noodles as directed on package, omitting salt.
• Drain noodles. Serve topped with bean mixture.

Steps:

• Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
• Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.

Steps:

• I process onions and garlic lightly, then saute them in olive oil until they are transparent in a good-sized pot on medium. (I suppose you could chop these things, but why? Also, by "good-sized" I mean a pot that will contain all of the escarole leaves).
• Add sausage and cook thoroughly, but not overly. Turn up the heat a bit.
• When sausage is looking about done, add tomato chopped to your liking. I chop it small.
• Add the cleaned and rinsed escarole. Sometimes Escarole heads can be really big or pretty puny. Since 2 puny heads (~size of a larger grapefruit) = 1 really big head (~size of a football), opt for whatever combination you can get. To clean it, I just take off a bunch of leaves, rinse them under cold water, snap them in half, and throw them in the pot. Don't worry about water getting into the pot. Let the escarole cook all the way down to the point you see the lines at the base of the leaf. You'll see what I mean. Don't undercook it. You'll taste it and it's not a good taste. At this point I rely on the taste test to know when it's done.
• Once escarole is sufficiently wilted, add your canellini beans. Of course, make sure they are sufficiently rinsed then drained. Heat them thoroughly.
• Add chicken stock, more or less depending on how soupy you want it. The broth is so good that you may want to make it soupy, which I did the second time around!
• Let it simmer until the outer layer sheds off of the canellini beans. Serve with some warm crusty bread (I use the whole grain because it's SBD-friendly) and enjoy!