escarole

After my escarole greens are cooked, I put them in a flat freezer bag to freeze.

In winter, location permitting, Calabrians grow Savoy cabbage, escarole, and broccoli rabe.

And of course escarole and romaine and anything else you find that is cheap; sometimes in a city market one of them will be.

Escarole is a broad-leaved variety that is grown more or less in a head.

Escarole and chicory, which are much used as greens, should be prepared and cooked according to the directions given in Art. 3.

Escarole is the broad-leaved variety of the well-known endive.