• 1 large bunch escarole or curly endive
  • 1/4 lb. pepperoni, sliced/quartered
  • 3 garlic cloves, halved
  • 1 can cannellini beans, undrained
  • 1 teaspoon salt
  • 4 tablespoons olive oil


Wash greens with tap water mixed with a teaspoon of salt. Rinse and put into boiling water. Cook until tender (do not overcook). When draining greens, leave a little water for juice and moisture.In a small pan, add olive oil and sliced garlic. Fry for a few minutes until garlic is lightly browned. Put aside. Optional: leave garlic in olive oil or take it out.In another small pan, cook pepperoni in 2 - 4 tablespoons of water. (Flavor is lost from pepperoni if too much water is used.) Let boil for 2 minutes; take out pepperoni; add garlic and oil mixture.In a larger pan, mix together greens, olive oil and pepperoni. Let it come to a slow boil then add beans and slightly stir. Enjoy with or on top of Italian bread.

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Submitted 6/13/05.
Source: Preserving Our Italian Heritage
Submitted By: Joy Bowers
Minestra (Greens and Beans)