Step 1

Prick sausages with tines of a fork several times, place them pierced-side down in a nonstick skillet with 1/8 inch water and 1 tablespoon EVOO and simmer to cook off water

Step 2

Brown casings, remove to platter and cover with foil to keep warm

Step 3

Listicle: Rachael Ray 12

Step 4

5-Inch Deep Frying Pan with Helper Handle Add remaining oil to the pan over high heat, then add fennel and onion, season with salt and pepper and soften 4 to 5 minutes

Step 5

Add garlic, stir a minute more

Step 6

Add wine and let it absorb to ¼ cup

Step 7

Add stock and wilt in greens in batches

Step 8

Reduce heat to low, add nutmeg and beans and nest sausages back into pan

Step 9

Squeeze lemon on top and add charred bread to the edges of the dish to serve