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Arugula with Tuscan Sausage and Cannellini Beans
January 20, 2008
Adapted from Food Day 1 1/4lb Italian Sausage 1 1/2 cups dry white wine (divided) 1 T olive oil 1 large onion, chopped 1 bunch of green garlic or scapes, chopped 1 T chopped fresh rosemary 2 14-1/2 oz cans cannelloni or other whitw beans drained (3 cups) 8 oz arugula Cook sausages with oil and 1/4cup wine until browned and cooked through. Remove from pan and slice thinly on the diagonal. Sauté onions in the same pan, add both types of garlic once the onions start to wilt. Cook until veggies are beginning to brown. Stir in rosemary. Add ...