Sausage with Escarole and White Beans

This was dinner last night. It will have you pretending you're an Italian peasant. (OK...maybe in this economy the Italian part is the only pretending you'll have to do!) It's easy to make and the end result is delicious. Plus it's healthy. Escarole is high in vitamin A, iron and potassium. And the beans are a great source of fiber and fat-free protein.

Pair this one-pot wonder with a fruity Italian red and some crusty bread and you have a wonderful meal.

Sausage with Escarole and White Beans
From Real Simple.
Serves four.

1 tablespoon olive oil
1 pound Italian sausage (Use turkey or chicken sausage to make things healthier.)
2 small onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 cup dry white wine (such as Sauvignon Blanc)
1 cup low-sodium, fat-free chicken broth
1 19-ounce can white beans, drained and rinsed
1 small head escarole, tough stems removed and roughly chopped (You can also substitute chard or spinach.)
Kosher salt and pepper
1/2 cup grated Parmesan

Heat the oil in a large skillet over medium heat. Cook the sausage, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let rest, covered, at least 5 minutes before slicing.

Add the onions to the pan and cook over medium heat, stirring occasionally, until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine and broth and bring to a boil. Add the beans, escarole, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the escarole wilts, about 3 minutes.

Spoon into individual bowls and top with the Parmesan. Serve with the sausage and crusty bread, if desired.