Espresso and Lime

0 Place a large skillet over medium to medium high heat
1 While the skillet is warming, slice the sausages into rounds and then transfer into the skillet
2 Brown the sausages until caramelized and warmed through and then transfer onto a plate and set aside for now
3 Add 2 tablespoons of butter and a large diced yellow onion and cook for about 5 minutes or until the onions begin to soften
4 Add 4 cloves of finely minced garlic and cook for about 60 seconds while stirring constantly
5 Add 31 ounces of cannellini beans including the liquid from one can, 1/2 cup of heavy cream, 1 teaspoon of dried Italian herbs and a pinch of red pepper flakes and bring to a simmer
6 Transfer the browned sausage back into the beans and simmer for about 10 minutes or until the beans are tender and the sausage is warmed through
7 Turn the stovetop heat off, but leave the skillet over the burner and stir in 2 cups of chopped kale, arugula or spinach and 1 cup of finely shredded parmesan
8 Add salt and black pepper, if necessary