Sausage and Potato Stew in Rosemary Broth

 

Ingredients

2 Tbsp

Olive oil

2+ lbs

Italian sausage either ground or bite size

11

Red potatoes cut to bite size pieces

3 Cloves

Garlic, minced

tsp

Rosemary

Cup

Dry white wine

8 Cups

Chicken stock

1 tsp

Salt

1 tsp

Lemon zest

1

Head escarole cup into 1 inch pieces

 

Fresh ground pepper to taste

 

Directions

1.   Heat oil in Dutch oven. Brown sausage on all sides, at least 10 minutes. Reduce heat to  medium.

2.   Add potatoes, garlic and rosemary. Stir occasionally for 5 minutes or until potatoes are brown.

3.   Add wine, simmer until reduced by half.

4.   Stir in broth and salt.

5.   Stir to dislodge brown bits.

6.   Cover and simmer for 20 minutes or until potatoes are tender.

7.   Add 1/2 of lemon zest and all of the escarole.

8.   Press escarole leaves into broth.

9.   Cover and cook for 3 minutes.

10. Add pepper.

11. Ladle into bowls.

12. Add remaining zest to bowls.

13. Serve with warm bread.