Thinly slice your garlic and sauté over medium heat in a pan with olive oil for about a minute.
Remove your sausage from the casing and add it to your pot. Turn up the heat to medium-high.
Allow to cook for about 10 minutes. Breaking it up with a spatula.
Wash your escarole while your sausage is browning and chop it into roughly 1-inch slices.
Drain some of the sausage grease from your pot and add your escarole. Sauté for 1-2 minutes.
Add broth and potatoes to your pot and reduce to medium heat—season generously with salt and pepper. Allow to simmer for 20 minutes.
Add heavy cream. Stir it in and cut the heat.
Serve with toasted bread (My favorites are the demi baguettes from Wild Flour Bakery).
Garnish with red pepper flakes, chopped parsley, & olive oil.