Italian escarole is particularly buttery - a boon to those who love adding it raw to salads. These heads are large and flouncy, dark green around the outskirts and fading to gold towards the middle. You can parboil the outer leaves but save the others for salad or for lightly steaming - you can count on nearly 100% usable product. Drizzle with good olive oil for a plate of succulent winter greens. You will be surprised how tender, yet tasty, escarole can be.