Scarola

This is easy to assemble, but then cooks for an hour. Very forgiving of approximate portions,

halves well. Tasty and filling.

2 T olive oil

1 ½ lb. Italian sausage, cut into 2” pieces

2 cloves garlic, chopped

3 19-oz cans canellini, plus liquid from 1 can

¼ c. parsley, finely chopped

Red pepper flakes to taste

Salt & pepper

6 C chicken broth

2 heads (2 lb) escarole, sliced in strips, washed, drained

¼ lb pecorino – half cut in 2” strips, half finely grated

Heat oil in pot, add sausage at med-low temp and brown 12 minutes or so.

Transfer sausages to a plate, leaving fat in pan.

Raise heat slightly and brown garlic 30 sec. Add beans w/ liquid. Increase heat to medium high,

scrape fond, cook 5 – 7 minutes. Add sausages, parsley, pepper flakes, salt, pepper.

Reduce heat and simmer briefly.

Meanwhile, bring chicken stock to a boil.  Add escarole and pecorino slices.

Boil 4 – 5 minutes until wilted. Add stock and escarole to beans, mix thoroughly.

Partially cover and cook at active simmer (not boil) for an hour, until slightly thickened.

Serve in bowls with grated pecorino on the side.