Braised Escarole, Sausage and Beans with Parmesan

Braised Escarole, Sausage and Beans with Parmesan

½ pound of your favorite sausages

2 tablespoons olive oil

1 cup yellow onion, small dice

1 tablespoon garlic, minced

pinch chili flakes

½ teaspoon rosemary, finely chopped

½ teaspoon thyme, finely chopped

½ cup white wine

1 cup chicken broth

2 heads escarole, roughly chopped

1-2 cups canned white or pink beans, drained and rinsed

2 tablespoons butter, optional

For serving, parmesan cheese, grated on a microplane

Place a roasting rack over a rimmed baking sheet. Roast your sausages in a 400˚F oven until cooked through. Let cool enough to handle, roughly chop.

Heat the olive oil in a large sauté pan, add the yellow onions, garlic and chili flakes. Cook until soft and translucent. Add the white wine and reduce all of the way down. Add the chicken stock and bring it to a boil. Once boiling, add in the escarole and beans. Cook until the escarole is soft and tender. Remove the greens and beans and set aside. Reduce the broth, adding the two tablespoons of butter (if using) and swirl in to thicken the broth. Add the sliced sausage to the broth to warm it through. Top the greens with the roasted sausage and grated parmesan cheese.