Choose curly leaves with no blemishes.

A white core means that the center leaves, protected from the light, have lost their bitterness and become more tender. So seek out tightly packed unblemished leaves.

Escarole is fragile will keep for only a few days in a cool place or in the refrigerator crisper.

To increase its storage time, you can wash it and spin or shake dry and wrap in a damp cloth. 

Cut off the base and separate the leaves.

Refresh under cold water and pat dry. Never soak.

If you will be eating the greens immediately, you can cut the leaves. Otherwise, if you plan to store it, keep the leaves whole to prevent them from oxidizing. 

The inner leaves are sweet and mild, so they work well in salads. With its slightly bitter flavor, escarole is excellent with a simple vinaigrette (oil and vinegar) mellowed with a touch of honey and enhanced with a sprinkling of bacon bits.

The outer leaves are sturdy enough to stand up to creamy or warm dressings or to act as a salad bed for grilled meats.

You can also use it instead of bread to make a wrap.

To reduce its bitterness, blanch escarole for a few seconds in lightly salted water. Sauté in butter as you would spinach.

Escarole has a crunchy, crisp texture and holds its shape well even when cooked. Use the outer, more bitter leaves, in soup or in a gratin with chard and spinach. 

Escarole is a signature ingredient in the Italian American holiday soup known as “straciatella”. Commonly served on Christmas, New Year, and occasionally at Easter, “straccia” means “rags” in Italian. Its name is a reference to the ragged appearance of the strings of egg and escarole floating in the broth. It is also a common ingredient in Italian wedding soup or “minestra maritata” which means "married soup", a reference to the way meat and greens pair together well in the soup.