Spicy Sausage, Escarole And White Bean Stew

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 pound hot Italian or turkey sausage
• 2 medium cloves garlic, minced
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 head escarole, chopped into 2-inch pieces, rinsed and lightly dried
• 1 cup low-sodium chicken broth
• 1 1/2 teaspoons red wine vinegar, plus more to taste
• Kosher salt
• 1/4 cup Parmigiano-Reggiana, grated

1. Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.
2. When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.
3. Serve with crusty bread.

extravirgin olive oil, yellow onion, turkey sausage, garlic, cannellini beans, head, chicken broth, red wine vinegar, kosher salt

Taken from food52.com/recipes/16519-spicy-sausage-escarole-and-white-bean-stew (may not work)