1 lb. sweet Italian sausage links
3 tbsp. vegetable oil
1/2 tsp. sage
2 cloves garlic, crushed
1 med. head escarole, torn into bite size pieces
1 1/2 c. tomato sauce
1 can (20 oz.) white kidney beans (drained and rinsed)
1/2 tsp. salt
1 tbsp. parsley

Prick sausage in several places. In a Dutch oven, or large saucepan cook sausages in oil over low heat, covered for 15 minutes. Turn several times. Add sage and garlic; saute garlic until golden, then remove garlic and discard. Add escarole and saute 1 minute, stirring to coat with drippings. Cook uncovered for 5 minutes. Add tomato sauce, beans, salt, and parsley; simmer 5 to 10 minutes until heated through.