Is it winter? I think it is. My body tells me so. These flurries of white flakes, which were absolutely disconcerting after 36 hours on planes and in airports, were also a hint.

India was hot and fabulous. I never used to think of myself as a sun bunny. One doesn’t earn the name “Milk Bottle” at the beach for having fabulously sun-kissed skin. That said, I loved it. I loved the beach. I loved the sun. It was just what I needed to relax and, at the same time, kick myself in the butt. Time for change, no? I think I heard something about that while I scanned the headlines.

I am really delighted to be back in my kitchen again. It’s not a grand room. Not yet, at least. It’s what I know. And, as I lay in bed awake these past several nights in a jet-lagged fog, I thought a lot about what I wanted to cook. You might be thinking that I am about to insert thoughts about an Indian curry right here. Well, that would be an intelligent guess. However, I’ll be honest. I overdosed on the cuisine. I know. I know. I didn’t think it was possible either. Somehow it came to be. There are a finite set of spices used in Indian cuisine and my taste buds are begging for something different. K feels the same way.

I spent yesterday evening flipping through cookbooks for inspiration. As I lingered on a page, K looked over my shoulder and decidedly pointed to the dish I present to you now. That man is right on the money sometimes. This dish was just what our jet-lagged taste buds needed to get us back in the game. It’s quick, hearty and delicious. It’s also got a kick (which I love).

Escarole, Sausage & White Bean Stew

1 tsp olive oil
1 lb. hot Italian sausage, cut into bite size pieces
5 large garlic cloves, minced
pinch of red pepper flakes
1 head escarole, trimmed and cute into 2 inch pieces
3 cups chicken broth/ stock
3 cups canned white beans, such as great northern or navy, drained and rinsed
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 stick unsalted butter
2 tblsp. chopped fresh flat leaf parsley
2 plum tomatoes, diced
Salt and fresh pepper to taste

Heat oil in a deep 12 inch skillet over moderately hight heat until hot but not smoking. Brown sausage, stirring, for 7 to 10 minutes. Add garlic and red pepper flakes, and cook, stirring, until the garlic is softened about 2 minutes. Add escarole and cook, stirring, until wilted, about 2 minutes. Add beans and cook, stirring for 1 minute.

Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring, until butter is melted and stew is heated through. Season with salt and pepper.

Ladles stew into bowls and sprinkle with remaining parsley. Serve with extra-virgin oil and Parmesan.

Adapted from Gourmet Magazine