In saute pan, lightly brown the sausage until partly cooked. Remove sausage, add olive oil to lightly cover bottom of pan. Add escarole and garlic, mix and cover. Stir occasionally until escarole begins to wilt. Add sausage, cover and continue to cook, Stir occasionally until escarole wilted to consistency of cooked spinach. Sprinkle with red pepper to taste. Mix remove and serve with Italian bread or garlic bread.