Greens and beans, variation

Greens and garlic are a very happy way to eat veggies, garlic being a major food group in my book.  Last night a variation on my more standard greens and beans:  escarole, andouille, onions and beans in chicken stock. It’s like eating chicken soup, but so much zestier. (If you have leftovers, add more stock the next day and heat up as soup.)

I cut up some Aidell’s andouille sausage (pre-cooked), sauteed an onion, celery with leaves (my new thing for sauté — as is the accent!), garlic, threw in the sausage and then escarole, S&P, and chicken stock.  Covered and stewed a bit, threw in White Northern beans (canned, drained and rinsed) to warm a bit.  Topped with grated cheese.  Voila!  Deliciouse!

For those who need a recipe:

Ingredients:

chicken stock — small container, defrosted and heated

1-1/2 links andouille sausage (I like Aidell’s), cut up

one head escarole.  Cut off stem, rinse and drain leaves (wet is fine), rough chop

1 medium onion

1 stalk celery and some inner leaves, cut up

garlic, couple cloves, minced (with germ removed)

grated Parmesan or comté

Directions:

  1. Thaw and heat a small container of chicken stock.
  2. Dice 1 medium onion.  Rinse and cut up 1 small stalk of celery with some leaves.  Chop a couple garlic cloves.  Cut up sausage. Cut bottom core off head of escarole, wash, drain and cut, leaving in strainer.
  3. Heat large covered sauté pan, add a few T olive oil.  Add onion, and then celery and sauté for 5 mins, adding garlic in at end, and then sausage.
  4. Add in escarole, S&P. image
  5. Toss and add chicken stock to wet everything, though less than soup-ish.  Cover and cook for about 10 mins, adding in beans about 5 mins in.image
  6. Scoop out into bowls, grating cheese on top.  Mmmm!
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