6 mild Italian sausages
6 hot Italian sausages
6 new potatoes, cut in chunks
5 cloves garlic
2 tsp. fresh rosemary chopped or 1/2 tsp dried
1 cup dry white wine
2 cups chicken stock
1 tsp. Kosher salt
fresh ground pepper
2 tsp. lemon zest (colored part only)
1 head escarole, washed and cut into 1 in pieces

In a large pot over medium-high heat, add sausages and brown well on all sides about 10 minutes. Reduce heat to medium; add potatoes garlic and rosemary. Cook, stirring occasionally, until potatoes are lightly browned, about 5 minutes.

Add wine and simmer until reduced to about 1/4 cup. Stir in chicken stock and salt. Scrape bottom of pot to dislodge any brown bits. Cover and simmer until potatoes are tender, about 20 minutes.

Add half lemon zest and all of the escarole, pressing the leaves into broth. Cover and cook until escarole is soft, about 5 minutes. Add pepper to taste. Ladle into a shallow bowl. Sprinkle with remaining lemon zest.

Serve with toasted garlic bread.

Enjoy!!!

Submitted by: Pete Bass