Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste — but not color — Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight. (Some farmers even cultivate these pale leaves by covering the plants and depriving them of sunlight.) High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked… A medium head of escarole usually yields about seven cups of torn leaves. Juicy, tangy and still slightly crisp, wilted escarole with lemon and mint is simple and soothing.  Escarole’s salad possibilities are virtually endless: serve it with smoked fish and a lemon, mint dressing; with beets, walnuts, and goat cheese; or with golden raisins and Dijon mustard and yogurt dressing.  Parmesan and bread crumbs make a richly contrasting topping for these braised greens. Grilling season is coming to a close, but fire it up one last time for some charred escarole.  If you’re craving something warming, try escarole soup — with white beans, greens, and sweet potatoes.

Escarole with Black-eyed peas

Escarole with Blacked eyed peas and Lots of Luck
3 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped
3/4 cup dry white wine
30 oz. of black eyed peas cooked
1 cup stock off your choice
Freshly grated Parmesan cheese (optional)

Heat oil in heavy large pot over medium heat; add onion to pot and sauté until translucent, about 5 minutes.. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.