1 Head of Cleaned and washed Escarole
- 1 15 oz can of Cannellini Beans
- 2 Garlic Cloves
- 4 Cups of Chicken Broth
- 1 tsp. Salt
- 1 1/2 tsp pepper
- 6 oz piece of pepperoni chopped
- 6 tbs. extra virgin olive oil
1 oz Parmesan Cheese
Clean wash and chop escarole. Chop pepperoni into bite size pieces. Sauté pepperoni in evo in a large pot over medium heat, add chopped garlic, salt and pepper. Add your cleaned and chopped escarole, saute until wilted. Add chicken broth and cannellini beans. Simmer five minutes. Just before serving add parmesan cheese. Enjoy with a tasty crusty bread. Note you can change this recipe up a little by useing italian sweet sausage out of the caseing.
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