found beautiful escarole at the store so picked up three heads and had a ball... first off was escarole soup

chicken broth well seasoned to taste
sweet Italian sausage formed into tiny meatballs
1 head of escarole chopped
bring to boil and then simmer 1/2 hour
add 1/4 cup of acini de pepe - a tiny pasta just larger than couscous
cook until pasta is done, serve with crusty bread

greens & beans

1# Italian bulk sausage crumbled and cooked in olive oil with plenty of minced garlic
add 4 cans of cannelloni beans
simmer for 20 minutes add water if needed
add 1 head of escarole torn into large pieces
simmer until greens are tender
serve with grated cheese and crusty bread

escarole with angel hair pasta

start pot of water for pasta

add minced garlic to olive oil & heat
add diced tomatoes - canned is fine
add 1 tbsp of capers
season with basil & oregano to taste
add 1 head of escarole chopped into bite sized pieces
cover pan and simmer until greens are tender

by the time escarole is done, pasta should be done, drained and returned to pot

stir the escarole into the pasta and serve with grated cheese

I cook by eye and taste, so adjust to your taste

all three dishes hold well and reheat just fine