Since its leaves hold their shape well, escarole is one of the easiest greens to prep.

Start by cleaning it: Fill a bowl with cold water and dunk the head of escarole, swishing it around so the water gets in between its leaves and any sand or dirt can sink to the bottom of the bowl.

Pull off and discard any damaged outer leaves.

Let the escarole drain upside down, then put it on a kitchen towel. Cut off and discard its tough bottom stem.

If you want to keep the leaves intact for a salad or braise, just pull the leaves apart at their base. Arrange them on a towel to dry, or spin them dry in a salad spinner.

For stews, sautées and pastas, just chop the leaves crosswise as thick or thin as you like.