8 links sweet Italian sausage with fennel
3 tablespoons EVOO
1 small bulb fennel, chopped
1 onion, chopped
Salt and pepper
4 cloves garlic, grated, plus 2 more to rub bread with later
1 cup white wine
1 cup chicken stock or bone broth
1 head of escarole, coarsely shredded
1 bunch flat kale
1/8 teaspoon nutmeg
One 15-ounce can white beans (cannellini), drained
Juice of ½ lemon
Ciabatta or rustic bread, sliced in half, charred, rubbed with garlic, drizzled with EVOO and sprinkled with flaky salt
Prick sausages with tines of a fork several times, place them pierced-side down in a nonstick skillet with 1/8 inch water and 1 tablespoon EVOO and simmer to cook off water. Brown casings, remove to platter and cover with foil to keep warm.
Add remaining oil to the pan over high heat, then add fennel and onion, season with salt and pepper and soften 4 to 5 minutes. Add garlic, stir a minute more. Add wine and let it absorb to ¼ cup. Add stock and wilt in greens in batches. Reduce heat to low, add nutmeg and beans and nest sausages back into pan. Squeeze lemon on top and add charred bread to the edges of the dish to serve.