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Rochester Greens and Beans
Escarole and cannellini beans in garlic broth with spicy Italian sausage. My great aunts Lucy and Angie who came from Italy pronounced escarole as "scaroll." We ate greens & beans as much as we did any macaroni. Nothing fancy about it. Simple ingredients, exploding with flavor. If I were someone who'd use the word "robust," I'd describe this dish's flavor as "robust." This show belongs to the garlicky-escarole brothy consistency. So, of course, let's call attention to that. MORE garlic, ++Escarole, and the broth takes care of itself. The beans create almost a creamy texture, and the Italian sausage adds flavor and-- well, you'll see. You'll taste? Not important. You can easily make this recipe vegetarian by omitting the sausage and trading the chicken stock for vegetable stock. It's still really really good. And if you want the sausage flavor without the sausage add some fennel and crushed red pepper. The sausage also adds a large amount of salt, so keep that in mind. As with most recipes, you can throw reckless amounts of butter and parmesan at this for a super-rich yummy-flavored heart attack, but this isn't alfredo, folks. It's greens & beans and it shares its texture with no meal. Keep it light. Keep it brothy. As my metabolism's slowed a teency bit, I usually make this with Italian-style chicken or turkey sausage. The nutritional difference is ridiculous. With all the scaroll, this is one of those rare comfort foods that's sneaky-nutritious. Lots of different ways exist to have fun with this one. Please lmk if you have questions or suggestions! I'd love to see how yours comes out.
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