Sausage with Escarole and White Beans

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage
• 2 small onions, cut into wedges
• 3 cloves garlic, thinly sliced
• 1/2 cup dry white wine (such as Sauvignon Blanc)
• 1 cup low-sodium chicken broth
• 1 19-ounce can white beans, drained and rinsed
• 1 small head escarole, tough stems removed and roughly chopped
• Kosher salt and pepper
• 1/2 cup grated Parmesan
• Crusty bread (optional)

Preparation

1. Heat the oil in a large saucepan over medium heat. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest at least 5 minutes before slicing.
   
   Add the onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the escarole wilts, about 3 minutes.
   
   Spoon into individual bowls and top with the Parmesan. Serve with the sausage and crusty bread, if desired.
   
   Substitution: If you are unable to find escarole, a slightly peppery relative of endive with sturdy light green leaves, try using Swiss chard or spinach.