Sausage and Beans with Greens | Rachael Ray

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Sausage and Beans with Greens | Rachael Ray

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Rachael shares her quick and easy braised Italian sausages with fennel, cannellini beans, escarole + kale in a light lemony broth.  

«This is our go-to,» says Rach. «When I’m sick, John makes this for me. When we have company over. When it’s Sunday football. We make versions of this all year long.» They also make it when they’re simply feeling lazy. It’s just that kind of dish. Super easy, fast and comforting—and it only takes one pan!  

For more sausage inspiration from Rachael, check out her Sausage-Stuffed Peppers and Sausage, Fennel, Lemon and Arugula Tagliatelle.

Ingredients

    8 links sweet Italian sausage with fennel3 tablespoons EVOO1 small bulb fennel, chopped1 onion, choppedSalt and pepper4 cloves garlic, grated, plus 2 more to rub bread with later 1 cup white wine1 cup chicken stock or bone broth 1 head of escarole, coarsely shredded1 bunch flat kale1/8 teaspoon nutmegOne 15-ounce can white beans (cannellini), drainedJuice of ½ lemonCiabatta or rustic bread, sliced in half, charred, rubbed with garlic, drizzled with EVOO and sprinkled with flaky salt

Yield Preparation

Prick sausages with tines of a fork several times, place them pierced-side down in a nonstick skillet with 1/8 inch water and 1 tablespoon EVOO and simmer to cook off water. Brown casings, remove to platter and cover with foil to keep warm.  

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle

Sausage and Beans with Greens | Rachael Ray

Rachael Ray 12.5-Inch Deep Frying Pan with Helper Handle Rachael Ray $35 Buy Now

Add remaining oil to the pan over high heat, then add fennel and onion, season with salt and pepper and soften 4 to 5 minutes. Add garlic, stir a minute more. Add wine and let it absorb to ¼ cup. Add stock and wilt in greens in batches. Reduce heat to low, add nutmeg and beans and nest sausages back into pan. Squeeze lemon on top and add charred bread to the edges of the dish to serve.  

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