1 lb. cannellini dried beans or 2 (19 oz.) cans cannellini, drained
4 heads escarole, about 3 lbs, washed (or the same weight of Swiss chard, dandelion greens or endives)
1/4 c. olive oil
Salt & freshly ground pepper to taste
5 cloves garlic, minced
1/4 lb. pepperoni, thinly sliced & halved
Pinch of parsley
Pinch of oregano

1. Soak the dried beans in water overnight. Drain.

2. Blanch the escarole in lightly salted boiling water for 3 minutes. Drain and chop coarsely.

3. Heat the olive oil in a heavy pot over medium heat and saute the garlic until golden. Add the pepperoni, parsley and oregano and saute for 1 minute.

4. Add the beans, the escarole, and 3/4 cup of water. (If using canned beans, add the beans to the pot 10 minutes before the end of the cooking time.) Season with salt and pepper. Cover and cook over medium heat for 30 minutes, stirring occasionally. Add one or more tablespoons of water during the cooking, if necessary.