Escarole is a pale, broad-leafed type of endive. Delicious and crisp when eaten fresh, this bitter green is also excellent when braised, grilled or cooked in soups. Escarole is a great source of folic acid, vitamin K and fiber, and when it comes to vitamin A, escarole tops even spinach. Fresh leaves are also an excellent source of minerals like iron, calcium, magnesium, and potassium, which are very essential for body metabolism. One medium head of escarole yields about seven cups of torn leaves.