2 bunches escarole
1 can white kidney beans
1 c. cavatelli or other pasta
Olive oil
Garlic
A few slices of pepperoni

Rinse escarole thoroughly. Saute garlic and pepperoni in olive oil in large skillet. Throw in escarole (it cooks down to almost nothing). Cook until tender. Add beans. Cook cavatelli and add to skillet. Salt and pepper to taste. Serve with grated cheese.