BROKEN CLOUDS - Escarole, White Bean Salad

Eastern breezes of plus 15 mph are keeping the temp down in the mid 70's today and the humidity low. Still there is plenty of sun in between the clouds. The tide is low at midday.

Escarole, White Bean & Italian Sausage

Escarole, 1 head – chopped
Cannellini beans (Great Northern) – two 15 oz.
Italian sausage, Sweet – ¾ lb
Garlic, 3 or 4 cloves – diced
Dry Vermouth – ½ cup
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Olive oil


Heat a large deep pan to medium. Add a couple TBL of Olive oil.
Squeeze the sausages from their skins and break apart as they brown.

Add the diced garlic and stir while it cooks for a couple of minutes.
Add the cannelloni beans, undrained. Add salt and pepper to taste and a ½ tsp of Chili Mix.
Lower heat a little and add the chopped escarole on top. Pour in the vermouth and cover. Let it steam for a couple of minutes.

Mix everything around and serve either warm or chilled.