White beans, sausage, and escarole

Serves 4

1	tablespoon olive oil
1/4	teaspoon crushed red pepper, or to taste
1	pound spicy or sweet turkey sausage, pricked well
1	medium onion, chopped
1 1/2-2	cups chicken stock, or more, if needed
2	cloves garlic, chopped
1	tablespoon ground thyme
2	cans (19 ounces each) white beans such as cannellini, drained
	Salt, to taste
1	bunch escarole, stemmed and coarsely chopped

1. In a flameproof casserole, heat the oil over medium heat. Add red pepper, sausages, and onion. Cook, stirring occasionally, for 10 minutes or until the onion starts to brown.

Notes:

2. Add 1/2 cup of the chicken stock. Continue cooking, add more stock, as necessary, for 10 minutes, or until the sausages are firm. The mixture should be moist but not soupy.

3. Use tongs to remove the sausages from the pan. Slice them thickly and return them to the pan. Add the garlic, thyme, beans, and salt.

4. Continue cooking, stirring occasionally, and adding more stock as necessary, for 5 minutes or until the beans have a soft, almost creamy, consistency and the sausages are cooked through.

5. Add the escarole and cook for 3 or 4 minutes more, or until the escarole is wilted but still chewy. Taste for seasoning and add more salt or red pepper, if you like. Adapted from Mike Gagnon