Cannellini with Shredded Brussels Sprouts and Sausage
Serves 4
3 tbsp. extra virgin olive oil
8 ounces Italian sausage, casings removed (more to taste)
2 tbsp. minced garlic
Red chile flakes to taste
Salt and freshly ground black pepper
1 pound Brussels sprouts, shredded in a food processor or coarsely chopped
½ cup white wine
½ cup white wine
1 14 oz. can cannellini beans, rinsed
- Prepare the Brussels sprouts and set aside.
- Heat the oil in a large skillet over medium high heat and break up the sausage into the pan. Stir frequently, breaking the sausage into relatively small bits until browned, about 10 minutes.
- Add the garlic, chile flakes and season well with salt and pepper. Continue cooking another minute or so.
- Add the Brussels sprouts and wine and cook, stirring frequently, until sprouts are tender but still crunchy, about 10 minutes,
- Add beans and cook, stirring occasionally, until beans are heated through, just a minute or two. Taste and correct seasoning and serve.
Serve with: Bulgur pilaf, faro, or over thick slices of toast.
Source: “The Food Matters Cookbook”, Mark Bittman
Copyright © 2001-2012 by The Still Waters Group
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