Italian sausage beans and greens

Put two mild Italian sausages into a pan with a touch of olive oil over medium-high heat and poke them with a knife so fat and juices leak out.

Cook about five or six minutes per side until browned and cooked through, lowering to medium once sizzling if the pan gets too hot.

Remove the sausages to a plate, cool to room temperature and refrigerate until needed.

Cook a diced onion with a big pinch of salt over medium-high heat until translucent and golden to dark brown in spots; the onion's moisture deglazes the sausage juices from the pan.

Season with black pepper, a big pinch of red chili flakes and dried oregano; add three or four cloves of minced garlic and more olive oil, and cook 30 seconds to a minute.

Add four cups of chicken broth and bring to a boil over high heat.

Add two cans of drained, unrinsed beans; reduce to medium-high and simmer and reduce about 15 minutes.

Trim the escarole, slice every half inch into ribbons, then slice across into spoonable pieces.

Wash the escarole in a bowl of cold water, drain, rinse and leave in a strainer.

Slice the sausages about a quarter inch thick.

Stir the sausage into the beans, reduce to medium and simmer about 10 minutes, stirring and smashing some beans against the pan for a creamier texture.

Raise to high, add the escarole, settle it with tongs and cook a minute or two, or five to seven minutes for more tender greens, tasting for texture.

Reduce to medium-low, check for salt and add a big pinch if needed; turn off the heat.

Garnish with chopped Italian parsley, grated lemon zest, more chili flakes and a drizzle of extra virgin olive oil.

Serve in a bowl with more chili flakes, olive oil, grated Parmigiano Reggiano, a squeeze of fresh lemon and toasted bread.