Escarole Sausage and Cannellini Bean Stew
Ingredients
- 2 tbsp. extra-virgin olive oil
- 1 1⁄3 lb. hot Italian sausage links, cut into 2" pieces
- 2 cloves garlic, chopped
- 3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can)
- 1⁄4 cup roughly chopped flat-leaf parsley
- 1 pinch crushed red chile flakes
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock
- 2 lb. escarole, thinly sliced
- 1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)
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