instead of escarole?
I'm making a Martha Stewart recipe tonight: escarole & meatball soup. It looks really tasty, but I haven't been able to find escarole. I've heard swiss chard would do. I've also heard spinach, although I worry this might go too limp in a soup. Suggestions?
Escarole is a fairly bitter green, so if you're wanting to sub for the same flavor combo, I'd look for a chard, a beet green, or arrugula. Frisee would also work, but give a different texture
I'll bet chard would be fine. It has the same consistency as escarole and might actually taste better. Good luck with this! (I love meatball and escarole soup!)