1 1/2 pounds (2 large heads) escarole
3 ounces thinly sliced pepperoni, cut into matchstick pieces
2 large cloves garlic, minced or pressed
1 can (about 1 Ib.) cannellini (white kidney beans), rinsed and drained
Lemon wedges Salt and pepper
Trim and discard core and tough stems from escarole. Rinse leaves, drain well, and tear into 2-inch pieces.
In a 5- to 6-quart pan over medium-high heat, stir pepperoni until it sizzles and begins to brown, about 4 minutes. Add garlic and stir for 30 seconds. Add escarole, a portion at a time, stirring often until wilted, about 3 minutes total. Gently stir in cannellini.
Pour into a shallow bowl and offer with lemon wedges and salt and pepper to add to taste. Makes 6 servings.
Per serving: 137 cal. (45 percent from fat); 7.8 gprotein; 6.8 g fat (2.3 g sat); 12 g carbo.; 396 mg sodium; 11 mg chol.