Spicy Sausage Escarole and White Bean Stew
Ingredients
- 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
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