Last week I made escarole chickpea soup, but I only used one of the two heads of escarole I bought, so last night I cooked up the other.
I used the basic method of cooking some sliced garlic in oil, tossing in the well-washed and -chopped escarole and stirring a bit, then adding about a half-cup of vegetable stock. Chicken stock works, too.
I sliced and browned some chicken apple sausage, too, and set it aside on a paper towel.
The whole head of escarole cooked down to one generous serving! Served over pasta, it was very filling and tasty.