So many recipes add ingredients in stages, cook x ingredient until y happens then add z ingredients and continue. It feels less than ideal, but if you cook each ingredient individually, something magical happens. Each ingredient gets exactly the cook time and resulting texture that’s needed. This is one of those recipes. To be clear I’m not talking about 3 separate cooking vessels, I’m talking about cooking sausage, letting the fat render out, then removing it from the pan to fry the chickpeas, until crispy, then removing them and sautéing escarole. That’s the formula - it’s fun, more involved and the result is a tasty dish. Yes, you can substitute other ingredients, absolutely. As always my salt of choice is diamond crystal kosher salt, which is the least salty salt, if using a different brand, please be conservative with the measurements. for example, if using Morton’s for sure use half as much. ok thank you.
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