Roasted sweet Italian sausage with escarole and beans
1 1/4 pounds escarole
4 tablespoons olive oil
12 cloves garlic, peeled, minced
1 (19-ounce) can plus 1/2 (16-ounce) can cannellini beans
1 cup chicken or vegetable stock
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried red pepper flakes, or to taste
Preheat oven to 425 degrees and cover a baking sheet with foil. Set aside. Wash escarole in several changes of water in sink to remove all grit. Drain lightly, then roughly chop; set aside.
Place sausage on a foil-lined baking sheet. Roast for 25 minutes; remove and drain; cover to keep warm.
Meanwhile, heat a large non-stick skillet over medium heat; add olive oil and minced garlic. Cook, stirring, until garlic is golden brown, about 6 minutes. Add escarole, stirring, and cover for 1 minute to slightly wilt. Add beans, stock, salt, black pepper and red pepper. Stir well, and turn heat to low. Cook, covered, until escarole wilts, about 5 minutes. Remove cover and continue to cook until most of the liquid has been absorbed or cooked out.
Serve by placing a mound of escarole in a bowl, topped with a portion of the sausages.
Makes 6 servings.