When my father was growing up his mother occasionally made a side dish of escarole with pepperoni. I’ve never seen it on a menu in any Italian restaurant, but it is very good. I like it even better made with sweet Savoy cabbage in place of the escarole. It can be made a day in advance and reheated. You could add more chicken broth along with some parsley and cheese for a simple pasta dish as well. If you are not fond of pepperoni feel free to use another variety of cured dry sausage, bacon, pancetta or prosciutto instead. It would make a nice side dish for Thanksgiving.
Savoy Cabbage with Pepperoni
1/3 cup extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1/2 cup very thinly sliced pepperoni
1 medium head Savoy cabbage, cored & sliced, or 6 cups sliced
1 cup chicken broth
salt and pepper to taste
Heat oil in a large frying pan on medium heat. When oil is hot add onion and sauté 7-10 minutes until the onions are soft and beginning to turn golden. Add garlic and sauté 1-2 minutes until soft. Add pepperoni, stir and cook 1 minute. Add cabbage and mix. Add chicken broth and salt and pepper to taste. Cover and cook 15-20 minutes until cabbage is tender. Serves 6.