Escarole and sausage saute

Yield: 4 servings

Measure Ingredient
1 large Escarole
½ cup Water
1 clove Garlic; minced
3 tablespoons Olive oil
¼ pounds Italian sausage
15 mediums Mushrooms; sliced
\N \N Fresh bread crumbs
½ cup Parmesan; grated

Wash escarole well in cold water and drain. Cook in water until tender. Drain and set aside. Saute garlic in oil and set aside.

Remove sausage from casing, brown and crumble until almost cooked.

Add mushrooms an simmer until sausage is fully cooked. Place escarole in 2 qt bakind dish, top with garlic, oil, sausage and mushrooms. Sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 10 minutes or until hot. Source: Delicious Developments Submitted By MEG ANTCZAK On 04-19-95

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