Escarole is a bitter green with a wonderful flavor that has a bite. It can be used raw in a salad or cooked like other greens in fact it would be best if you used the outer leaves for cooking and the inner leaves for fresh eating. Some members have commented it’s too strong for salad alone and together we’ve found that for this reason it pairs great with a dijon mustard dressing. As for cooked it’s great simply sautéed with olive oil and garlic. It’s also great with bacon sausage and added to white bean soup. It’s very delicate so only needs to be cooked a moment.