I had a nice crop of escarole in the garden this year. And no matter how hard I try to get creative with using it I always come back to this old favorite.
In a large pan saute four or five garlic cloves, as many anchovy fillets, some hot pepper and a handful of pine nuts in olive oil, until the garlic has softened.
This is escarole that was first chopped and blanched for around five minutes, then drained very well. As I mentioned, it’s from my garden, but I’d say it’s the equivalent of two bunches that you’d find in the supermarket. Add the blanched escarole and a little stock (I used chicken stock) and cook until the escarole is completely tender.
It’s my favorite vegetable side dish.
Nothing even comes close.
Mister Meatball 
good stuff. local place here uses pretty much this as a calzone filling with a little bit of cheese. it’s hard to drive by without stopping any time remotely near lunch.
Oh baby, great idea!
Also works when steamed with white wine over sautéed aromatics and a bit of diced/sliced hard, cured sausage ie pepperoni.
Andrew J. Sordoni, III
So delish, sometimes I eat it on nice Italian bread like a sandwich soo good.
So delicious. I love escarole this way–maybe with some cannellini beans added.