This recipe has long been one of my family's favorites (the fonts aren't showing up right on my screen any time you see 12 or 14, it's actually 1/2 or 1/4). I usually make it with spinach because, well, I haven't been able to find escarole. But I found some this last shopping trip, so I decided to try it since that's what was called for. And I prefer the spinach. It's got more flavor. This time I also didn't add any salt or black pepper, because I think that the sausage has more than enough salt in it to go around.
My kids couldn't get enough. The only reason there was any leftover is because I specifically pulled some out so Matt could take some to work if he wanted. The kids kept going until I told them there wasn't any more.