Serves 6

Ingredients:
1 pound bulk or link Italian sausage, sweet or hot (about 4 sausages)
4 cloves garlic, minced
1/4 teaspoon red chili flakes
1 head escarole leaves washed, and chopped into 2-inch pieces
2 15-ounce cans white beans
3 cups Chicken Stock or low-sodium canned chicken broth
2 tablespoons unsalted butter
2 tablespoons freshly chopped parsley
1/2 cup fresh grated Parmesan cheese
2 plum tomatoes, diced
¼ teaspoon freshly ground black pepper

In a large skillet, push or bust the sausage out of it’s casting with your thumb to make 1-inch chunks. Cook the sausage pieces over medium-high heat until they begin to brown, about 10 minutes. Add the garlic and chili flakes to the skillet and sauté over medium-high heat just until the garlic softens and becomes translucent, about 1 minute. Add the escarole and cook, stirring, until wilted, about 2 minutes. Add the beans and cook, stirring, 1 minute. Add the stock and bring to a gentle boil then simmer for 5 minutes. Add the butter, the parsley, cheese, and tomatoes, mix to combine, and cook until the mixture is heated through and the butter is melted. Add pepper, and taste. Adjust the seasoning if needed. Serve in bowls with crusty bread on the side to dip in the juice.