Escarole can be eaten raw or cooked. I prefer to cook it because it mellows out a little. Adjust the amounts of the ingredients below to fit your own preferences. The key in this recipe is to get warm ingredients that have a bit of a seared flavor, but that are still a little firm. This is best done at a higher heat, with oil in a skillet, with care not to overcook. If you do a lot of stir-frying, you will know what to do.
Escarole, chopped in large pieces
Sliced red Onion
Apples or pears
Goat cheese crumbles (optional)
Heat about 1 tbsp of oil in a large skillet on Med-High. When the oil is heated (I test this by putting a little piece of onion to see if it sizzles), add the onions and saute for 1-2 minutes. When the onions have started to soften, add apples and cook for another 1-2 minutes. Next add chopped escarole. Saute until escarole just begins to get soft (this will happen quickly), then add vinegar and walnuts. Let everything cook a little longer so the flavors meld, but not too long so your escarole does not get too soft and wilted. Turn off the heat and add goat cheese crumbles.