Escarole With Italian Sausage And White Beans

• 3 tablespoons olive oil
• 12 Italian sausages, casings removed (about 3 pounds)
• 1 cup chopped onion
• 1/2 cup chopped prosciutto (about 2 ounces)
• 1 tablespoon minced garlic
• 1/2 teaspoon dry crushed red pepper
• 1 large head escarole, chopped (about 10 cups)
• 3/4 cup dry white wine
• 4 (15 ounce) cans great northern beans, rinsed and drained
• 1/2 cup chicken stock or 1/2 cup canned low sodium chicken broth
• freshly grated parmesan cheese (optional)

1. Heat oil in a heavy large pot over medium-high heat. Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using a slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
2. Add prosciutto and saute 1 minute. Mix in garlic and crushed red pepper. Add escarole and saute until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock, and sausage and simmer 10 minutes to blend flavors.
3. Season to taste with salt and pepper. Transfer to a large bowl. Top with grated Parmesan cheese, if desired.
4. Makes 12 side dishes or 6 main course servings.

olive oil, italian sausages, onion, garlic, red pepper, head, dry white wine, great northern beans, chicken stock, parmesan cheese

Taken from www.food.com/recipe/escarole-with-italian-sausage-and-white-beans-195051 (may not work)