Frank, I've only had escarole in soup, and didn't care for it.
It's enough like kale though that I'm thinking I'd like it that way.
farmer, just made it really simple, just a mixing bowl 3/4's full of already washed and torn up kale pieces, hand mix with a little good olive oil, and just a pinch of kosher salt. Be careful, the first batch I made yesterday was too salty, and I thought I'd put hardly any salt in it.
Just put on a cookie pan at maybe 275 degrees for 25 minutes. I didn't want to make it a project.
Nice and crunchy for snacking, light yet filling.
I'll branch out and put some garlic powder or chili powder and see how I like that.
I like mostly all roasted vegetables. Carrots, brussel sprouts, onion, beets etc.
I'll mix them all the above together and roast, but at a higher temp than I did the kale, and for longer. If you put the kale in those vegetables, it would just burn up.