Escarole and Beans
2 tablespoons olive oil
1 Italian Sausage, casing removed
1 yellow onion, 1/8 inch diced
2 garlic cloves, chopped fine
1/8 teaspoon crushed red pepper flakes
1 head escarole, chopped
¼ cup dry white wine
¾ cup chicken stock
1 can white beans, rinsed, drained
Parmesan cheese, grated, for garnish, if desired
Heat the oil in a large pan over medium heat. Cook the sausage with the oil, breaking it up, stirring, until done. Add the onion, and cook, stirring, for 2 minutes. Add the garlic, stirring, for 2 minutes. Add the chili flakes and escarole and cook for 2 minutes. Add the wine and cook, reducing down for 2 minutes. Add the chicken stock and beans, simmer until the sauce thickens a little. Season with salt and pepper.
Top with grated cheese.