Aunt Amy’s Beans and Greens

Brette’s Aunt Amy’s recipe

Ingredients

• ½ lb butter (1 stick)
• 29 oz chicken broth
• 3 oz garlic, minced
• 3 (15 oz) bags escarole, chopped
• 2 cans white kidney beans, drained and rinsed
• 1 lb Italian sausage, links
• Loaf of crusty bread, French or Italian
• Parmesan cheese, grated

Directions

1. Melt butter in sauce pan. Add chicken broth and garlic. Simmer for 15 min.
2. Blanch escarole. Drain well and add to the broth mixture. Add kidney beans.
3. Cook Italian sausage. Slice thin and add to the broth.
4. Simmer mixture for 20 minutes.
5. Serve on sliced bread, sprinkled with parmesan cheese.