4-6 bunches of Escarole
2 cans of cannellini beans (optional)
4 sticks pepperoni, chopped into bite-sizes (or buy at the deli counter, about a pound)
2 smoked ham hocks
1 head cabbage
2 cubes of chicken Bouillon
Wash the escarole very well (its very sandy; most of the time I soak in a large bowl of water, then rinse). Chop off bottoms of escarole and tear into pieces. Chop cabbage. Fill water half way in large stock pot; the greens and cabbage create much more stock. Add all ingredients (escarole last) to pot, except beans. The cabbage takes a bit longer than the escarole. In the pot I use, I can't fit everything, so I add the escarole gradually. It really shrinks up. Cook on medium for about 45 mins - 1 hour depending on amount of greens. Add beans during last 15 minutes, just to heat up. Leave the ham hocks in for flavor as you store, or if serving all immediately, discard.
A non-soup version of this recipe is to fry escarole and beans in olive oil and a little chicken stock. This style traditionally doesn't include the other elements (cabbage, pepperoni, and ham hock isn't necessary)