Beans and Greens

Ingredients

1 large escarole (or 2 small heads)

1 pound Hot (or Mild) Italian Sausage (can use 1/4 pound chopped prosciutto or hot cappy)

1-2 cloves garlic, chopped

1 small yellow onion, chopped

1/4 cup pecorino romano cheese, grated

2 cups chicken broth (can add more if you want more soupy)

2 Tablespoons olive oil

1 can cannellini beans, drained

Directions

Clean and rinse esacrole twice, chop in large pieces.

In a large pot, add olive oil and brown sausage, drain if there is too much grease. Add onion and garlic to pot, cook for a few minutes. Add chicken stock and bring to a simmer. Add escarole and cook until wilted. Then add cannellini beans and simmer for 10 minutes.

Top with cheese, salt, and pepper.