Rustic Escarole Bean and Sausage Dinner

This is a quick easy meal for a busy weeknight.  A one pot comfort meal.  Start off by taking the casing off the sausage and browning in a little olive oil.  One browned and cooked through I like to drained it on a plate with a paper towel to remove some of the excess oil.  Next heat a little oil in the same pan and saute some chopped garlic and a little red pepper flake.

Next add in a whole head of chopped escarole, it looks like a lot but like spinach it will wilt down as it cooks.  Add in the drained rinsed beans as the escarole cooks.  Add in 3/4 cup of chicken broth.  

Once escarole is wilted add the sausage back to the pan to heat through and blend the flavors.  Add Parmesan cheese.  Allow to cook another 2 minutes or so and then serve with some crusty bread and enjoy.  *you can also serve this over some cooked pasta.

Escarole, Bean, and Sausage Dinner:

1 head of rinsed escarole

1 can of drained/rinsed cannellini beans

3 links of sweet Italian sausage

3/4 cup chicken broth

2 tablespoons of olive oil

3 cloves chopped garlic

2 teaspoons of red pepper flake

3 tablespoons grated Parmesan cheese

Heat 1 tablespoon olive oil in pan.  Remove casing from sausage break apart and brown.  Once sausage is browned and no longer pink move to paper towel lined plate to remove excess oil.  In same pan add second tablespoon olive oil saute garlic and red pepper flake until aromatic.  Add in chicken broth.  Next add chopped escarole, once escarole begins to wilt add beans.  Next add sausage back into pan and combine until flavors blend.  Add cheese to mixture.  Serve with crusty bread.