Escarole with Italian Sausage and White Beans

Heat 41g olive oil in a large pot over medium heat. Add 200g minced onion, 15g minced garlic, and 3g diced pepper; cook gently until softened, about 5 minutes.

Increase heat to medium-high. Add 12g Italian sausage, broken into small pieces, and brown for 3–4 minutes, stirring occasionally.

Pour in 147g wine and simmer for 2 minutes to reduce slightly and evaporate alcohol.