Escarole, Sausage, and White Bean Stew

Serves 4-6 as main course, takes about 40 minutes to make.

1 teaspoon olive oil
1 pound Italian Sausage ( sweet and/or hot), broken into 1-inch pieces
5 large garlic cloves, minced
1/2 teaspoon red pepper flakes (or to taste)
1 head escarole, trimmed and cut into 2-inch pieces
3 cups cooked or canned white beans such as great northern or navy, drained and rinsed
3 cups chicken stock
1/2 stick butter (4 TB.)
1/2 cup finely grated Parmesan
2 plum tomatoes, diced
2 tablespoons chopped fresh flat leaf parsley
Salt and Pepper to taste
ACCOMPANIMENT: extra-virgin olive oil for drizzling and shaved Parmesan cheese

Heat oil in a deep 12-inch skillet over moderately high heat until hot but not smoking. Brown sausage, stirring, for 7-10 minutes. Add garlic and red pepper flakes and cook, stirring until garlic is softened, about 2 minutes. Add escaarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring, for 1 minute.


Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring until butter is melted ans stew is heated through. Season with salt and pepper.

Ladle stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin olive oil and Parmesan.