Chicken Sausage with Mushrooms, Escarole and Cannellini Beans
Ingredients:
3 Cloves Garlic
1 8oz Baby Bella Mushrooms
1 Head of Escarole
Fresh Parsley
1 14oz can of Fire Roasted Tomatoes
1 14 oz can of Cannellini Beans
1 cup dry White Wine
Avocado oil, salt & pepper
GF Brown Rice Pasta - I used
Prepwork:
Mince Garlic, Chop onion and Slice mushrooms
Remove chicken sausage from casing
Chop escarole into smaller pieces
Chop parsley
Measure 1 cup white wine
Open 1 can of fire roasted tomatoes
Actionwork:
Heat 1.5 tbsp Avocado oil over med-high heat in large sauté pan or stock pot.
Brown the Sausage while breaking it up into smaller bits. Move the meat to the edges of the pan.
Add garlic, onion and mushrooms and cook until mushrooms release their liquid.
Add 1 cup of white wine, parsley, tomatoes and escarole. Cook until escarole is wilted stirring frequently ~ 8 minutes.
(optional) to add a can of northern beans or cannellini beans I did but you don’t need to.
Serve over GF pasta.
Now for some fun facts about the ingredients:
Escarole
This green, while also being low on the glycemic index is also high in Vitamin A and Vitamin C.
(Vitamin A is great for vision, healthy bone growth, reproduction, strong immunity, and skin health.)
Vitamin C is good for supporting a healthy immune system, good skin and wound healing.
Escarole has broad, slightly cured, green leaves with a nutty, bitter taste. More prominently used in Italian cuisine from its Sicilian heritage
As a green it is also rich in Fiber. And we all need fiber to feed our good gut bacterial and keep everything moving along in the GI System. Rich