Budget Gal, I don't know about escarole.

In the south, we mostly cook mustard, turnip, or collard greens. I put a few
slices of bacon in the bottom of the pot, add greens (greens must be washed
well). Be sure to use a large pot - the greens will cook down to about one-
third. I add a pinch of sugar to combat bitterness and a small amount of water.
They will probably be done after about 45 minutes (my mother used to cook them
all day, but it's not necessary). Serve with black=eye peas and cornbread.
Yummmy! I forgot - add salt to taste.