Mom’s Escarole and Beans


  • 1 head of escarole washed and cut into 2-3 inch pieces
  • 1 can of cannellini beans
  • Pepperoni, Ham, or Kielbasa cut into bite-sized pieces
  • 6 cups of water
  • 3 cloves of garlic
  • 1 tablespoon olive oil
  • 1 tablespoon salt and fresh ground pepper to taste
  • Grated cheese


  • Carefully wash and cut escarole
  • In a large pot, saute garlic in olive oil
  • Add pepperoni, ham, or kielbasa, water, and escarole
  • Salt and pepper and bring all to a boil, cover and cook until cabbage is tender.
  • Add canned cannellini beans and cook for another 5 minutes.
  • Serve in bowls with grated cheese and a good Italian or French bread


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