1 medium head escarole, rinsed, drained and chopped, about 8 cups
1 (14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt and Freshly ground black pepper
1 ounce grated Parmesan
DIRECTIONS
Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep sauté pan or 8-quart stockpot. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:19:112015-09-06 21:19:11Pasta with Escarole, White Beans and Chicken Sausage
Honey Roasted Butternut Squash with Apples and Pecans
INGREDIENTS
1 lb. butternut squash, cubed
1 medium baking apple, peeled, cored and cubed
3 tablespoons butter, melted
3 tablespoons honey
1⁄4 cup pecans, finely chopped
1⁄2 teaspoon each nutmeg and cinnamon
DIRECTIONS
Preheat oven to 400 degrees. Place cubed squash and apple in an 8’x8′ baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through. Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon. Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat. Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-09-06 21:17:512015-09-06 21:17:51Honey Roasted Butternut Squash with Apples and Pecans
1-2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
Kosher salt
2 teaspoons chili flakes
1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork
DIRECTIONS
Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a “hint” of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.
Pasta with Escarole, White Beans and Chicken Sausage
Pasta with Escarole, White Beans and Chicken Sausage
INGREDIENTS
DIRECTIONS
Cook the pasta according to the directions on the package.
Heat the oil over a medium heat in a large, deep sauté pan or 8-quart stockpot. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
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Honey Roasted Butternut Squash with Apples and Pecans
Honey Roasted Butternut Squash with Apples and Pecans
INGREDIENTS
DIRECTIONS
Preheat oven to 400 degrees. Place cubed squash and apple in an 8’x8′ baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through. Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon. Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat. Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.
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Wilted Escarole
Wilted Escarole
INGREDIENTS
DIRECTIONS
Heat a large skillet over medium heat and add the olive oil. Add the escarole and season lightly with salt and chili flakes. Cook the escarole, stirring, from time to time, with the fork, until they are completely wilted, about 2 to 3 minutes. This will allow a “hint” of garlic to touch the greens without overwhelming them. Drain and discard any liquid. Transfer the leaves to a kitchen towel and dry them off, slightly, before transferring them to a platter. Serve immediately.
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