Escarole, Sausage, and Cannellini Bean Stew | Saveur

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 ¹⁄₃ lb. hot Italian sausage links, cut into 2" pieces
• 2 cloves garlic, chopped
• 3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can)
• ¹⁄₄ cup roughly chopped flat-leaf parsley
• 1 pinch crushed red chile flakes
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock
• 2 lb. escarole, thinly sliced
• 1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)