Sausage with Escarole and White Beans

1 tbsp. olive oil
1 lb. Italian sausage
2 sm. onions, cut into wedges
3 cloves garlic, thinly sliced
1/2 c. dry white wine (such as Sauvignon Blanc)
1 c. low-sodium chicken broth
1 19-oz. can white beans, drained and rinsed
1 sm. head escarole, tough stems removed and roughly chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 c. grated parmesan cheese
Crusty bread (optional)

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

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

Spoon into individual bowls and top with parmesan. Serve with sausage and crusty bread, if desired. Serves 4.

K-K's Notes:
If you are unable to find escarole, Swiss chard or spinach will work fine.