Escarole and Beans

This is a one-dish meal that is great on a cold and rainy day.  It is also super easy to make if that day also happens to be a busy one.

1 head of escarole, rinsed and chopped into wide chunks

2 cloves of garlic, minced

olive oil

2 cups of low sodium chicken stock 

2 links of hot italian chicken sausage, casing removed (or pork, if you prefer)

1 can of white cannelloni beans, rinsed and drained

pepper

Heat oil in a large, heavy pan.  Add the sausage.  Break it up into small pieces using a wooden spoon.  Cook until just brown and then add the garlic.  Add the beans and chicken stock and bring to a boil.  Turn down to a simmer and cook for another 10 minutes.  Add escarole and serve once it is wilted and nicely incorporated into the dish.  Serve in a bowl and sprinkle with parmesan cheese.  Add some fresh bread.

Enjoy!