|
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 |
|
½ tsp |
Rosemary |
|
½ 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 |
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.