Escarole, Beans, Sausage and Peppers Cheat Sheet

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2 tablespoons olive oil

12 ounces Italian sausage, casing removed 

2 cloves garlic, minced 

1 small yellow onion, cut into 1/2-inch pieces 

1 large red pepper, stemmed, seeded and cut into 1/2-inch strips 

1 teaspoon sea salt, plus additional for sprinkling 

1/2 teaspoon freshly ground black pepper 

One 15-ounce can white navy beans, drained and rinsed 

1/2 cup chicken stock 

1/2 teaspoon smoked paprika 

1 head escarole, cut into 2-inch pieces 

1 lemon, cut in half 

2 cups cooked ditalini pasta, wild rice or white rice 

Grated Parmesan, for garnish