Sauteed Escarole with Beans and Sausage

1. Prep

Chop the escarole into 1-2 inch pieces and place into a bowl of cold water. Agitate the greens to release any sediment. Lift the escarole out of the water, replace the water and repeat this process until there is no sediment left in the bowl. Spin the escarole in a salad spinner or drain on paper towels. Cut the sausage, slice the shallot and garlic, rinse and drain the beans then microplane the parmesan.

2. Sear the Sausage

Heat a large pan over medium heat. Add a drizzle of olive oil, then the kielbasa slices. Cook, stirring occasionally, until the sausage has browned and released some of its flavorful fats, about 3-5 minutes. Remove the sausage from the pan and set aside.

3. Sweat Aromatics

In the same pan, add the shallots with a pinch of salt, cooking until soft but not browned, about 2 minutes. Add the garlic and chili flake, cooking until fragrant, just about 30 seconds.

4. Saute Greens

Add the chopped escarole to the pan with another pinch of salt. Stir frequently, flipping the greens to ensure even wilting. This should take around 2-3 minutes. The salt not only seasons the escarole but also helps it to release water and wilt more rapidly.

5. Deglaze

Pour in the white wine, scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce the wine by about 80%, which concentrates the flavor and cooks off the alcohol, about 2-3 minutes.

6. Simmer

Add the chicken stock and bring to a simmer. Allow it to simmer for 3-4 minutes to meld the flavors and slightly reduce the liquid.

7. Combine and Finish

Return the sausage to the pan along with the cannellini beans. Stir to combine and heat through, ensuring the beans are warmed and the sausage is reheated, about 2 minutes. Off the heat, microplane a generous amount of Parmesan cheese over the dish and stir to combine. The cheese will gently melt into the warm mixture, adding a savory depth.