The essence of Cucina Povera (peasant food) is the heartiness and the ability to make a filling meal for your family with very little money. This dish is a variation on the traditional Escarole and beans. Not as soupy and packed with flavor from the sausage! Serve with a nice piece of bread or a frisella and it hits the spot every time.
Wash and chop escarole and cabbage. Boil the escarole until fork tender in salted water. Drain and set aside. Leave the cabbage raw for now.
Remove the sausage from it's casing and break it up with your hands.
To a pot, add a drizzle of olive oil and sausage and brown well. Remove from the pan with a slotted spoon. Set aside
To the same pot add another drizzle of olive oil, garlic and red pepper flake. Add the chopped cabbage. Season with salt and pepper and saute until fork tender.
Add the can of beans with the liquid. Along with the sausage and cooked escarole. Bring to a boil and simmer together for 5- 10 minutes to marry the flavors. Sprinkle with grated Pecorino Romano and cover. Let it sit for 15 – 30 mins to what my family likes to call “insaporire” – become flavorful!