Escarole, Sausage, & White Bean Stew - cooking recipe

Ingredients

1 teaspoon olive oil
1 lb bulk Italian sausage, broken into 1 inch pieces (sweet or hot)
10 large garlic cloves, minced
1 teaspoon red pepper flakes (to taste)
1 head escarole, trimmed and cut into 2 inch pieces
3 cups white beans (cooked or canned any variety but I used great northern)
3 cups chicken stock
4 tablespoons unsalted butter
1/2 cup grated parmesan cheese
2 plum tomatoes, diced
2 tablespoons fresh flat-leaf parsley, chopped
kosher salt and pepper

Preparation

Heat oil in a large skillet and brown the sausage for about 7-10 minutes, stirring constantly.
Add garlic and red pepper flakes and cook until the garlic softens.
Add escarole and cook until wilted (2 minutes).
Add beans and cook for a minute.
Add the stock and bring to a slow boil.
Stir in the butter, cheese, tomatoes, and half of the parsley and cook until heated through and the butter is all melted.
Season with salt and pepper.