Escarole substitutes include radicchio, borage, mustard greens, curly endive, frisee, spinach and arugula. When choosing a substitute, consider the planned menu. For example, when it is cooked, escarole develops a tenderness and sweet flavor similar to spinach. Raw, frisee or curly endive closely mimic the sharp, slightly bitter flavor.
Escarole belongs to the chicory family. It is sometimes called broad chicory or common chicory. Its leaves are sturdy enough to retain some texture after being cooked in a soup or stew. When using escarole in a raw recipe like a salad, the tender leaves of young escarole are an ideal addition.