Escarole, Pepperoni And Beans - cooking recipe

Ingredients

2 heads escarole (washed thoroughly)
1 (8 ounce) can chicken broth or (8 ounce) can stock
1 (8 ounce) can cannellini beans
1 stick pepperoni (diced)
3 tablespoons olive oil
salt and pepper

Preparation

In a large saute pan with a lid, add olive oil and heat to medium. Add the diced pepperoni and saute a few minutes. Add the clean escarole and toss.
Add the chicken broth and heat till simmering. Lastly, add the cannellini beans. Heat through till the escarole is very tender.
Delish!