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Thank you for sharing, Diana!


1 head escarole
1 15 oz. can cannelloni beans, drained and rinsed
1 lb. spicy Italian sausage
3 Tbs. olive oil, separated
1/2 Tsp. red pepper flakes
4 garlic cloves, chopped
1 cup white wine
4 slices rustic bread, cut thick
Parmesan cheese (optional garnish)


1. Soak the escarole in water and rinse so all dirt is removed. Repeat if needed. Drain and tear into bite size pieces. Set aside.  

2. Add 2 tablespoons of the olive oil to a pan and heat over medium. Add the garlic and red pepper flakes and stir for about 30 seconds. Add the escarole and stir. Add half the wine.  

3. In another pan, cook the sausage. Once it’s cooked through and the pan is still on, add the remaining wine to deglaze the pan and pick up the flavor on the bottom.  

4. Immediately add the escarole. Then add the beans and stir. Remove from heat. With remaining olive oil, drizzle on slices of bread and toast until brown or even under the broiler. Top with the sausage, escarole and bean mixture and drizzle with some of the sauce on the bottom. Top with grated Parmesan as a garnish. Enjoy!