Escarole With White Beans And Sausage

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Washington Post


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Salt, for the boiling water and as needed

15 ounces pre-cut bagged escarole

1 tablespoon olive oil

8 ounces sweet Italian sausage, casings discarded

3 medium cloves garlic, finely chopped

1 3/4 cups cooked cannellini beans (or one 15-ounce can; rinse and drain if using canned)

1/2 cup water

Freshly ground black pepper

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