Sausage, Escarole & White Bean Ragout

I don't know if ragout is the right word, but let's go with that.

Ingredients:
1 head of escarole
1 15 oz Can Cannelloni Beans, drained and rinsed
3 Tbs Olive Oil, separated
1/2 Tsp Red Pepper Flakes
4 Garlic Cloves, chopped
1 Cup White Wine
4 Slices Rustic Bread, cut thick
1/2 lb Spicy Italian Sausage
Parmesan

Directions:
Soak the escarole in water and rinse so all dirt is removed. Drain and tear into bite size pieces. Set aside.
Add 2 tablespoons of olive oil to a pan and heat over medium. Add garlic and red pepper flakes and stir for 30 seconds or so. Add your escarole and stir. Add half the wine.
In another pan, cook sausage and once it's cooked through and pan is still on, add wine to deglaze and pick up all of the brown bits. Immediately add to escarole. Add beans and stir. Remove from heat.
With remaining olive oil, drizzle on slices of bread and toast until brown or even under your broiler. Serve with bowl of sausage, escarole, and bean mixture. Top with Parmesan.