Sausage with Escarole and White Beans

Ingredients

• 19 ounce beans white drained and rinsed canned
• 0.5 cup cooking wine dry white (such as Sauvignon Blanc)
• 1 small head endive roughly chopped
• 3 cloves garlic thinly sliced
• 1 pound sausage italian
• 4 servings kosher salt and pepper 
• 1 cup chicken broth low-sodium
• 1 tablespoon olive oil 
• 2 small onions cut into wedges
• 0.5 cup parmesan grated

Equipment

• bowl
• frying pan
• sauce pan
• cutting board

Directions

1. Heat the oil in a large saucepan over medium heat. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes.
2. Transfer to a cutting board and let rest at least 5 minutes before slicing.
3. Add the onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes.
4. Add the garlic and cook, stirring, for 1 minute.
5. Add the wine and broth and bring to a boil.
6. 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.
7. 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.