Escarole with Chicken Sausage (Boston Globe) Recipe

1. Heat olive oil at medium heat in large, deep oven-proof saute pan.
   
   
2. Add sausage and red pepper flakes and cook until sausage is nearly cooked and lightly brown on all sides (8-10 minutes).
   
   
3. If pan is crowded, cook sausage (and later greens) in batches.
   
   
4. Add escarole and garlic and stir until greens are reduced but still crunchy and green (8-10 minutes).
   
   
5. Preheat Oven Broiler
   
   
6. Add beans, olives, pine nuts and capers, stirring until heated (2 minutes).
   
   
7. Stir in cheese, salt and pepper.
   
   
8. Sprinkle bread crumbs over the top of pan.
   
   
9. Place under broiler until golden brown (2 minutes).
   
   
10. Serve and enjoy
    
    
11. NOTES on changes I have made. The original recipe had 1,364 calories per serving (B rating). It called for 1 cup of Pine nuts and 1 cup of Olives. You could probably reduce the amount of sausage as well. I'm not sure if the recipe analysis is for regular or chicken sausage.
    
    

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in dietary fiber High in manganese High in vitamin A