Sausage, Greens and Beans - Gluten-Free

1 Preheat a sauté pan over medium-high heat for 5 minutes. Add olive oil and heat until shimmering. Add the sausages and cook, flipping often, until browned all over, around 6 minutes.
2 Add the shallots, garlic, oregano and chile flakes. Cook, stirring, 1 minute. Add the chicken stock and scrape any brown bits off the bottom of the pan. Add the beans and kale and season with a pinch of salt and pepper. Cover with a lid, reduce the heat to medium-low and cook until the kale has wilted, around 5 minutes. Taste for seasoning and adjust with salt and pepper to taste.
3 Transfer to a serving bowl, top with pecorino Romano and chile oil, if using.