Italians love the chicory family of vegetables, of which escarole is a member. Escarole was one of the abundant leafy green vegetables that they could readily find in the States. Today it has fallen out of favor, but when I opened Buonavia, my first restaurant, in 1971, we were cooking escarole by the bushel. We served it in soups, braised with garlic and oil as a side dish, in salads, and for an appetizer; or we would stuff it, as in the recipe below. In Italy, stuffed greens served with beans would often have been the whole meal, not just a side.
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