Sausage and white beans with mustard greens

Wash the parsley and thyme, then pick the thyme leaves. Remove tough stems from the mustard greens. Peel the onions and the garlic. Process bread into crumbs and grate Parmesan. Heat 30 ml oil in a frying pan. Stir crumbs for about 4 min until beginning to brown, add all Parmesan and stir for another 1 min until crisp. Transfer to a bowl with 1 g salt and 0.25 g pepper. Chop onion, garlic and parsley separately. Wash mustard greens and cut into roughly 5 cm pieces. Drain tomatoes, reserving all their juice separately. Rinse and drain beans.

Heat 15 ml oil in a casserole and brown the whole sausages on all sides for about 8 min, then reserve on a plate. Add the remaining 15 ml oil, onion and the remaining 3 g salt and 0.75 g pepper. Cook for 7 min until softened and lightly golden. Add thyme and garlic for 30 s, then all the wine and reserved tomato juice. Scrape up browned bits and reduce for about 5 min until almost evaporated.

Add all the stock, beans and drained tomatoes and bring to a simmer. Stir in mustard greens for 1 min, place sausages and all their juices on top, cover and cook gently for 10 min. Uncover and cook for about 15 min until greens are tender and sausages reach 75 °C for 30 s in the centre. Extend if needed. Off the heat, mash some beans against the pot side and stir them back into the sauce to thicken it. Cut the sausages into pieces. Serve with the beans, greens and sauce. Scatter with breadcrumbs and parsley.