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Escarole and Beans

316Side Dish
Other: Vegetable
  Yield/Servings: 2 servings  
1 1/2 lbs. escarole
1/2 lb. stick pepperoni
1 small can canalini beans
2 garlic cloves
Wash and cut up escarole in a large pan. Fill with water and add escarole (it will be way above the water but it will shrink down). When it comes to a boil press escarole down. Let it boil slowly for about 15 minutes. Shut off heat. In another pot, big enough for the escarole and beans add very little oil just enough to line the pan. On a low gas add garlic and pepperoni stirring to keep it from burning. Cook just enough to do a little on both flat sides. (You will see the change.)

Remove the garlic, let oil mixture cool. With two forks remove the escarole from the water to the pot with the pepperoni (cut in 1 inch sliced pieces); add salt and a little of the escarole water to make it loose (1 cup). Let it boil for 5 minutes. Then add can of beans for about 5 minutes or more and Wa La!
Culture: Italian
Recipe Source: Madeline Pinto
Submitted by: Creative Cooking USA

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