Escarole With White Beans: 


2 links chicken sausage

1 oz extra virgin olive oil

3 garlic cloves, smashed

2 tsp oregano

black pepper

1 1/2 cups chicken stock

1 15 oz can cannelloni beans

1 head of escarole, torn

pinch of salt

1 red bell pepper, diced

*Optional-parmsean cheese.


In a large pot, cook the sausages in the oil for 3 minutes, until lightly browned. Then add in garlic and mix all together with oregano and black pepper.

Pour in chicken stock, add escarole, beans a pinch of salt. Simmer all together, stirring occasionally, uncovered and allow stock to reduce, add in bell peppers when stock is just about reduced, and serve with cheese if using.

Watch & Listen LIVE