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Yield: 2 servings
1/2 pound Italian sausage
2 cloves garlic, chopped
1 sprig fresh rosemary, finely chopped
Splash of white wine or lemon juice
Chicken broth as needed, about one cup
1 can white beans, drained
1 bag baby spinach or 1 bunch escarole or rainbow chard, torn; or 1 bunch asparagus, cut into 3" pieces
2 plum tomatoes chopped
Remove sausage from casings. Heat a large saute pan over medium heat. Add sausage and brown well. Reduce heat slightly and add garlic and rosemary. Deglaze with wine or lemon juice and chicken broth (stir up any brown bits from bottom) and season with pepper and salt. Add beans and spinach or asparagus and tomatoes and then simmer. Taste and adjust seasoning. Since this is a stew, it can continue to cook but more stock or water may be needed. Flavor will develop. Serve with some nice crusty bread.
1/2 pound Italian sausage
2 cloves garlic, chopped
1 sprig fresh rosemary, finely chopped
Splash of white wine or lemon juice
Chicken broth as needed, about one cup
1 can white beans, drained
1 bag baby spinach or 1 bunch escarole or rainbow chard, torn; or 1 bunch asparagus, cut into 3" pieces
2 plum tomatoes chopped
Remove sausage from casings. Heat a large saute pan over medium heat. Add sausage and brown well. Reduce heat slightly and add garlic and rosemary. Deglaze with wine or lemon juice and chicken broth (stir up any brown bits from bottom) and season with pepper and salt. Add beans and spinach or asparagus and tomatoes and then simmer. Taste and adjust seasoning. Since this is a stew, it can continue to cook but more stock or water may be needed. Flavor will develop. Serve with some nice crusty bread.
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