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Jun 18, 2008 03:38 PM

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?

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  1. 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

    1. 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!)

      1. Great, thanks. I know at least that I can find chard.