Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Escarole with Sausage and White Beans

Gluten Free, Meats, Poultry1 Response »

Did you know it is officially 28 days until Spring?  And, that is about as long as I have left in my tank for this brutal winter.  

I feel like getting out an old-fashioned calendar, you know one that was printed on actual paper, and marking a big X for each of those days.  Because the end is in sight, although, looking out my window today that thought seems so farfetched.  Sigh.

So, with spring in mind, and taking into consideration the #$%$# weather, I thought you might enjoy this warm and comforting Escarole with Sausage and White Beans.  

Basically this is a warm salad — don’t tell my husband — and you can add whatever you have on hand.  I like it with the addition of turkey sausage, white beans, hot pepper rings, some cherry tomatoes, shredded parmesan, and lots of onions and garlic.  

Best of all, it’s a one pan dish.  I know it doesn’t help you with all that snow you have to shovel, but, a little less clean up in the kitchen is always welcome, right?

Escarole white beans and sausage


Escarole Sausage and White Bean Skillet

Category: Gluten Free, Meats, Poultry

Escarole Sausage and White Bean Skillet


  • 6 Tbsp olive oil, divided
  • 3-4 links of turkey sausage, chopped
  • 1 medium onion, sliced thinly
  • 1 head of escarole, throughly washed and chopped into bite size pieces.
  • 1/2 cup hot pepper rings (optional)
  • 1 cup cherry tomates, halved
  • 1 can 16oz white beans, drained and rinsed
  • 4 cloves garlic, peeled and chopped
  • 1 cup panko, I use a gf version
  • 1/2 cup shredded parmesan cheese


Heat oven to 400 degrees.

Get a large preferably cast iron skillet over medium to med-high heat.

Add 2 tablespoons of olive oil and cook sausage until cooked through, about 5 mins.

Remove and set aside.

Add onion to pan, season with salt and pepper and cook until soft and starting to brown, about 3-5 mins.

In the meantime halve the tomatoes and season with salt and pepper. Set aside.

Add the hot pepper rings if using,another Tbsp of olive oil, 1/2 of the garlic, white beans and stir.

Now add the escarole to skillet, probably won't all fit at once. As it wilts add more until all is incorporated.

Stir in the cherry tomatoes and reserved sausage and heat through. Turn off heat.

Grab a small bowl, add the panko and rest of the garlic (you can add more if you like)

Drizzle with 2 Tbsp of olive oil to form a paste.

Spoon over escarole, then top the shredded parmesan.

Pop into the pre-heated oven for 4-6 mins, or until lightly browned and crispy on top.

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