SAUSAGE AND WHITE BEANS WITH MUSTARD GREENS

SERVES: 4 to 6

TOTAL TIME:1 hour 15 minutes

WHY THIS RECIPE WORKS Hearty, sturdy greens are great to use in stewy dishes, since they become tender while holding their texture. Our inspiration for this stick-to-your-ribs Dutch oven dish came from the south of France, where rich stews that combine meaty sausage, creamy white beans, and hearty greens are signature country-style offerings. Since the authentic garlic sausage used there was difficult to find, we subbed flavorful Italian sausage instead—use hot or sweet, depending on your preference. The clean, peppery spice of mustard greens was a great
counterpoint to the unctuous sausage and the creaminess of the white beans. Using canned cannellini beans was untraditional, but it brought greater ease of preparation without sacrificing any flavor. To finish, a sprinkle of cheesy bread crumbs and parsley added crunch and freshness. You can substitute kale for the mustard greens.

INGREDIENTS:

PARMESAN BREAD CRUMBS

• 2 slices hearty white sandwich bread
• 2 tablespoons extra-virgin olive oil
• ¼ cup Parmesan cheese
• Salt and pepper

STEW

• 1 pound hot or sweet Italian sausages
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• Salt and pepper
• 2 tablespoons minced fresh thyme or 2 teaspoons dried
• 6 garlic cloves, minced
• ½ cup dry white wine
• 1 (14.5-ounce) can diced tomatoes, drained with juice reserved
• 1½ cups chicken broth
• 1 (15-ounce) can cannellini beans, rinsed
• 12 ounces mustard greens, stemmed and cut into 2-inch pieces
• 2 tablespoons minced fresh parsley

INSTRUCTIONS:

1. For the Parmesan bread crumbs:Pulse bread in food processor until finely ground, 10 to 15 pulses.Heat oil in 12-inch nonstick skillet over medium heat until shimmering.Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes.Add Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes.Transfer crumbs to bowl and season with salt and pepper to taste; set aside.

2. For the stew:Prick sausages with fork in several places.Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking.Brown sausages well on all sides, about 8 minutes, then transfer to plate.Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering.Add onion and ¼ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes.Stir in thyme and garlic and cook until fragrant, about 30 seconds.Stir in wine and reserved tomato juice, scraping up any browned bits, and cook until nearly evaporated, about 5 minutes.Stir in broth, beans, and tomatoes and bring to simmer.

3. Stir in mustard greens and cook until slightly wilted, about 1 minute.Place sausages on top of greens.Cover, reduce heat to low, and cook until greens are wilted and reduced in volume by about half, about 10 minutes.

4. Uncover, increase heat to medium-low, and continue to cook, stirring occasionally, until sausages are cooked through and greens are tender, about 15 minutes.Off heat, using back of spoon, mash portion of beans against side of pot to thicken sauce.

5. Serve, sprinkling individual portions with bread crumbs and parsley.