Escarole With White Beans: 


2 links chicken sausage

1 oz extra virgin olive oil

3 garlic cloves, smashed

2 tsp oregano

black pepper

1 1/2 cups chicken stock

1 15 oz can cannelloni beans

1 head of escarole, torn

pinch of salt

1 red bell pepper, diced

*Optional-parmsean cheese.


In a large pot, cook the sausages in the oil for 3 minutes, until lightly browned. Then add in garlic and mix all together with oregano and black pepper.

Pour in chicken stock, add escarole, beans a pinch of salt. Simmer all together, stirring occasionally, uncovered and allow stock to reduce, add in bell peppers when stock is just about reduced, and serve with cheese if using.