Kale, Beans and Pepperoni with Rigatoni : sent in from Patti Hotchkiss
Here is what I did, it makes a nice big pot it reminds me of something my grandmother used to make that she called Minestra - she would use escarole, and ham hocks. Our escarole didn't look so good so I used kale and it was delicious
Kale, Beans and Pepperoni with Rigatoni
1 lb bag of mezze rigatoni
4 to 6 cloves garlic
minced 1stick of pepperoni cubes
extra-virgin olive oil
1 medium onion, chopped
1 large bunch of kale – you can use escarole
3 (14-ounce) cans, cannellini beans, drained - or cooked fresh beans
1- 32 oz chicken stock
1 can fire roasted tomatoes
½ cup red wine
Coarse salt and black pepper, crushed red pepper Shaved Parmigiano-Reggiano, for topping .
Warm, crusty bread, for mopping 1. In a deep, large, heavy pot over moderate heat, sauté garlic, onion crushed red pepper in extra-virgin olive oil for a few minutes until soft - add pepperoni brown a little bit 2. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, tomatoes and wine salt and pepper. Cook over moderate to medium-high heat until all the kale is soft, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.