Wrap unwashed escarole in paper towels and store in an unsealed plastic bag in the refrigerator for 4-7 days.
Washing:Fill a large bowl or dishpan with cold water. Add greens and swirl around vigorously. All the dirt and sand will sink to the bottom. Lift greens out of basin and into a salad spinner or colander. Spin greens to dry or drain as best you can and dry on towels.
General Cooking Tips:
Escarole is most often used in soups and salads. Escarole has crisp leaves with a rather sharp, bitter taste, and should be mixed with other greens when used in salads. The inner leaves are more tender and less bitter. Escarole also pairs well in salads with fruit (pears, apples, figs, etc), and strong flavored cheeses. You can also saute escarole and combine it with pasta and roasted vegetables.