1 head of escarole. Delicate, classic flavor with good, crunchy texture. This works well in soups! Use the inner, crunchier white part for a delicious salad: toss chopped leaves with a generous amount of olive oil, 2-3 minced garlic cloves, juice from 1/2 squeezed lemon, a quick shake of red pepper flakes, and salt/pepper to taste. It's *chef's kiss*