from the kitchen of Chef Wilson
six-eight portions
| Amount | Unit | Ingredients |
| 1 | lb | Mild Italian sausage links |
| 1 | C | Onion, minced |
| 4 | cloves | Garlic, slivered |
| 2 | heads | Escarole (about 2 lbs) |
| 15 | oz | Cannelini (or great northern white beans) |
| 2 | C | Chicken stock |
| 1 | C | White wine (optional) |
| ½ | tsp | Crushed red pepper |
| 2 | Tbsp | Shredded parmesan |
| 1 | Tbsp | Unsalted butter |
| 1 | tsp | Salt |
| ½ | tsp | Black pepper |
| 2 | Tbsp | Olive oil |
- Lay sausage on a greased sheet tray. Place in 350° oven for 10-15 minutes, or until internal temperature reaches 155°. Let the sausage cool and slice into 1 in. pieces.
- Thoroughly wash the escarole then cut into small, 2in x 2in pieces.
- Heat oil in a large sauce pan.
- Add onions to the pan and cook for 4-5 minutes until tender.
- Put garlic and escarole in pan, then mix.
- De-glaze the pan with white wine, and cook for 5 minutes.
- Add the sausage and beans, and mix to incorporate all ingredients.
- Season with crushed red pepper, salt and pepper.
- Add chicken stock to the pan and cook for 5 minutes until greens are tender.
- Add butter and mix thoroughly.
- Top with parmesan and serve. (Great with crusty Italian bread!)
 | Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health. No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’ |