Italian Sausage & Escarole stew

Italian Sausage & Escarole stew

2 medium red onions

1 large red pepper

1 ½ lb hot Italian sausage links casings removed

4 garlic cloves, pressed

6 cups chicen stock

1 – 28 oz can petite diced tomatoes, undrained

1 cup uncooked ditalini pasta

2 Sprigs Fresh Rosemary

1 small head escarole

2 Tbs Balsamic Vinegar

1 tsp salt

2 oz shaved parmesan cheese

Dice onions and bell pepper using Chefs Knife. Cut sausage in half lengthwise, then cut crosswise into ½ inch pieces. Place sausage into 8-qt. Stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage from Stockpot; drain on paper towels.

Add onions and bell pepper to Stockpot. Cook and stir 3-4 minutes or until browned. Add garlic pressed with Garlic Press; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.

Meanwhile, cut escarole head in half lengthwise. Cut off and discard root end. Slice escarole crosswise. Rinse and spin dry using Salad & Berry Spinner. Stir escarole, vinegar and salt into Stockpot; let stand 2-3 minutes or until escarole is wilted. Serve with Parmesan cheese.

This stew can be made up to two days in advance. Prepare as recipe directs, omitting escarole; cool, cover and refrigerate. When ready to serve, reheat the stew over medium heat until hot. Proceed as recipe directs in Step 3. The Vegetable Peeler does a great job of shaving hard cheeses such as Parmesan.

Escarole, commonly used in Italian cooking, is a leafy green related to chicory. Use the green, leafy part of the escarole head for this stew. If desired, 1 bag 16 oZ/175 gl fresh baby spinach leaves can be substituted for the escarole.