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Rachael shares her quick and easy braised Italian sausages with fennel, cannellini beans, escarole + kale in a light lemony broth.
"This is our go-to," says Rach. "When I'm sick, John makes this for me. When we have company over. When it's Sunday football. We make versions of this all year long." They also make it when they're simply feeling lazy. It's just that kind of dish. Super easy, fast and comforting—and it only takes one pan!
For more sausage inspiration from Rachael, check out her Sausage-Stuffed Peppers and Sausage, Fennel, Lemon and Arugula Tagliatelle.
Ingredients
- 8 links sweet Italian sausage with fennel
- 3 tablespoons EVOO
- 1 small bulb fennel, chopped
- 1 onion, chopped
- Salt and pepper
- 4 cloves garlic, grated, plus 2 more to rub bread with later
- 1 cup white wine
- 1 cup chicken stock or bone broth
- 1 head of escarole, coarsely shredded
- 1 bunch flat kale
- 1/8 teaspoon nutmeg
- One 15-ounce can white beans (cannellini), drained
- Juice of ½ lemon
- Ciabatta or rustic bread, sliced in half, charred, rubbed with garlic, drizzled with EVOO and sprinkled with flaky salt
Yield
Serves: 4
Preparation
Prick sausages with tines of a fork several times, place them pierced-side down in a nonstick skillet with 1/8 inch water and 1 tablespoon EVOO and simmer to cook off water. Brown casings, remove to platter and cover with foil to keep warm.
Add remaining oil to the pan over high heat, then add fennel and onion, season with salt and pepper and soften 4 to 5 minutes. Add garlic, stir a minute more. Add wine and let it absorb to ¼ cup. Add stock and wilt in greens in batches. Reduce heat to low, add nutmeg and beans and nest sausages back into pan. Squeeze lemon on top and add charred bread to the edges of the dish to serve.