Escarole, Sausage, & White Bean Stew

• 1 teaspoon olive oil
• 1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
• 10 large garlic cloves, minced
• 1 teaspoon red pepper flakes (to taste)
• 1 head escarole, trimmed and cut into 2 inch pieces
• 3 cups white beans (cooked or canned any variety but I used great northern)
• 3 cups chicken stock
• 4 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese
• 2 plum tomatoes, diced
• 2 tablespoons fresh flat-leaf parsley, chopped
• kosher salt and pepper

1. Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
2. Add garlic and red pepper flakes and cook until the garlic softens.
3. Add escarole and cook until wilted (2 minutes).
4. Add beans and cook for a minute.
5. Add the stock and bring to a slow boil.
6. Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
7. Season with salt and pepper.

olive oil, italian sausage, garlic, red pepper, head, white beans, chicken stock, unsalted butter, parmesan cheese, tomatoes, parsley, kosher salt

Taken from www.food.com/recipe/escarole-sausage-white-bean-stew-213197 (may not work)