- Wilted Escarole: In this winter side dish, diced Granny Smith apples are sautéed with shallots until soft. Chopped escarole leaves are tossed with the hot apple mixture and a splash of cider vinegar and allowed to wilt before serving.
- Sautéed Escarole: With a bittersweet and slightly peppery flavor, escarole is popular in Italian cooking. This recipe calls for it to be sautéed until meltingly tender, so it makes a most delicious side dish.
- Salad: Sliced apple, toasted pecans, and escarole leaves make a pleasing combination of flavors and textures. The salad is tossed with white-wine vinegar and Dijon mustard dressing.
- Sautéed in Olive Oil: To make this easy and versatile side dish, escarole is sautéed with garlic and olive oil until tender. Serve with roast pork or broiled fish, or toss with hot cooked pasta.