1 lb. Chicken Sausage
3 tablespoons olive oil, plus more for drizzling
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
3 cups low-sodium chicken broth
1 head of escarole, leaves separated and torn (about 8 cups), divided
Kosher salt, freshly ground pepper
2 tablespoons fresh lemon juice
4 thick slices country-style bread, toasted
1 Fresno chile, thinly sliced into rings
½ cup finely grated Parmesan
Heat 3 Tbsp. oil in a Dutch oven or other medium heavy pot over medium-high. Cook sausages, turning occasionally, until well browned and cooked through, 12–15 minutes. Transfer to a plate.
Cook onions in same pot, stirring occasionally, until softened and they take on some color, 6–8 minutes. Add garlic and red pepper flakes and cook, stirring to make sure the garlic doesn’t burn, 2 minutes. Add broth and bring to a simmer. Add half of the escarole in batches, letting wilt slightly after each batch before adding more, and simmer 10 minutes. Season with salt and pepper.
Cut sausage in half on a diagonal. Mix in lemon juice and the rest of the escarole into onion mixture and place sausage on top. Cook until warmed through, about 5 minutes.
Place toast in wide bowls and mound escarole mixture on top. Place 2 sausage halves on top of each, then ladle liquid left in pan over. Top with, Parmesan, and some cracked pepper; drizzle with more oil.
Recipe credits: Brad Leone