Italian sausage, beans, and greens
Ingredients: mild Italian sausages, olive oil, onion, salt, freshly ground black pepper · 45 min cook time · 450kcal · ~₩19,500
Ingredients
2개 mild Italian sausages, 30ml olive oil, 1개 onion, 5g salt, 2g freshly ground black pepper, 3g red chili flakes, 2g dried oregano, 3쪽 garlic, 4컵 chicken broth, 2캔 canned great northern beans, 1개 escarole, 10g freshly chopped Italian parsley, 1개 lemon zest, 20g Parmigiano-Reggiano, 0.5개 lemon
Instructions
1. Drizzle a touch of olive oil into a pan set over medium-high heat. Transfer a couple of mild Italian sausages into the pan. Before cooking, poke the sausages with a knife to allow fat and juices to leak out.
2. Cook the sausages for about 5-6 minutes per side, or until nicely browned and cooked through. Reduce heat to medium if the pan gets too hot. Once cooked, remove sausages to a plate and let them cool to room temperature.
3. Transfer a diced onion into the flavorful pan along with a big pinch of salt. Cook over medium-high heat, stirring until the onions turn translucent, then golden brown, or even dark brown in spots, picking up caramelized sausage juices.
4. Season the onions with freshly ground black pepper, a big pinch of red chili flakes, dried oregano, and 3-4 cloves of minced garlic. Stir all together. Add more olive oil if needed, as a good amount is key to the dish.
5. Continue to cook, stirring, for about 30 seconds to a minute.
6. Carefully transfer in 4 cups of chicken broth. Raise the heat to high to bring it to a boil. Give it a quick stir.
7. Once the liquid is bubbling enthusiastically, transfer in two cans of drained (but not rinsed) beans (e.g., great northern beans). Stir them in.
8. Reduce the heat to medium-high and let the mixture cook, simmer, and reduce for about 15 minutes.
9. While the beans are simmering, prep the greens. Trim the bottom of a head of escarole, then slice it into half-inch ribbons. If there's core, cut it into smaller pieces. Then, turn a handful at a time and slice the other way to get spoonable-sized pieces.
10. Transfer the cut escarole into a bowl, wash it thoroughly with cold water, then drain and rinse thoroughly. Let it sit in a strainer until ready to use.
11. Slice the cooled sausages into quarter-inch slices (or desired thickness).
12. Transfer the sliced sausages into the brothy bean mixture, which has been cooking for about 15 minutes and reduced. Stir the sausage in and reduce the heat to medium.
13. Let it simmer, stirring occasionally, for about 10 minutes. You can smash a few beans against the bottom of the pan to thicken the mixture.
14. Raise the heat back up to high to bring it to a more enthusiastic simmer. Transfer in the greens and use tongs to settle them down.
15. Once the escarole has slumped and softened, cook, stirring, for a few minutes until desired tenderness. For a minute or two for slightly cooked greens, or 5-7 minutes for more tender greens.
16. Once close to desired texture, reduce heat to medium-low. Check for salt and add a pinch if needed, depending on the saltiness of the sausage and broth.
17. Once tasting good and greens are cooked to perfection, turn off the heat and serve.
18. Garnish with freshly chopped Italian parsley, freshly grated lemon zest, more chili flakes, and a drizzle of extra virgin olive oil.
19. Serve in a bowl with fresh lemon and beautifully toasted bread. Optionally, add more chili flakes, a touch more olive oil, and a little freshly grated Parmigiano-Reggiano. Squeeze in a little fresh lemon juice to brighten and amplify flavors.
Source: Watch the original video