Sausage and Escarole with Garlic Bread

Name: Sausage and Escarole with Garlic Bread
Total time: 35 min
Ingredients: About 1 1/2 pounds escarole, rinsed, dried, and trimmed; 1/2 cup grated Parmesan cheese (about 2 ounces); 1 tablespoon fresh lemon juice; Salt and pepper; 4 smoked Italian sausage links (about 1 pound); 4 tablespoons olive oil; 4 thick slices crusty bread; 1 large garlic clove, peeled and cut in half

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Makes 4 servings 1x

Time 35 minutes

Units Scale

Ingredients

About 1 1/2 pounds escarole, rinsed, dried, and trimmed
1/2 cup grated Parmesan cheese (about 2 ounces)
1 tablespoon fresh lemon juice
Salt and pepper
4 smoked Italian sausage links (about 1 pound)
4 tablespoons olive oil
4 thick slices crusty bread
1 large garlic clove, peeled and cut in half

Instructions

Heat the oven to 450°F. Chop the escarole into bite-sized pieces and pile it into a large, ovenproof skillet or baking dish; sprinkle with the Parmesan, lemon juice, and a little salt and pepper.
Put the sausages on top of the escarole and drizzle everything with 2 tablespoons oil. Transfer the pan to the oven and bake, undisturbed, until the escarole is tender and the sausage is cooked through and browned, 10 to 15 minutes.
After the gratin has been cooking about 10 minutes, put the bread on a baking sheet and drizzle with the remaining 2 tablespoons oil. Put in the oven and toast without turning until it’s as golden as you like, 5 to 10 minutes. While the bread is still hot, rub each slice with the cut side of the garlic. Serve everything hot.

— Recipe from Dinner for Everyone

Recipe variations

Substitution idea: Since smoked sausage is fully cooked, you’re really only warming it up and crisping the escarole. To use fresh hot or sweet Italian sausage instead, slice each lengthwise with kitchen scissors, not quite all the way through, then spread the sausages over the greens, cut side down, and roast as directed.