Beans and Greens

1/2 pound hot Italian bulk sausage
4 T EVOO
3 or 4 or 10 cloves garlic, crushed, to taste
2 heads endive, coarsely chopped
2 heads escarole, coarsely chopped
1 can cannelloni beans, with liquid
1 cup chicken broth/bouillon
1 tsp Better than Bouillon Chicken
Salt and pepper, to taste
Parmesan cheese to serve

Brown sausage in large pot. Drain grease.
Add EVOO then garlic and cook briefly, being careful to avoid burning garlic.
Add chopped endive, escarole, beans, and broth.(I decided too much liquid using broth, hence change to Better than Bouillon)
Season lightly with salt and pepper
Cook over medium-high heat, turning over frequently until greens are tender.
Serve with parmesan.

Serve 4 main dish or 6-8 appetizer portions.