Spicy Sausage, Escarole & White Bean Stew

Ingredients

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 lb. hot Italian sausage, casings removed
• 2 medium cloves garlic, minced
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
• 1 cup low-salt canned chicken broth
• 1-1/2 tsp. red-wine vinegar; more to taste
• Kosher salt
• 1/4 cup freshly grated Parmigiano-Reggiano

Preparation
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• Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

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• When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.