Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
Shrimp-and-Chorizo Pizza with Escarole and Manchego
"I don't know if I invented this combo, but since I don't remember stealing it from anyone, I'll take the credit," says Michael Schwartz of his ingenious pizza topping of shrimp, escarole, tangy Manchego and spicy chorizo.
Andrew Carmellini prepares this dish with homemade bread crumbs and hard-to-find Sicilian oregano. To make it easier, top spicy greens with crispy panko (packaged Japanese bread crumbs) and a touch of supermarket oregano.
"I cribbed this salad from my grandmother Nonna," Maria Helm Sinskey says. "She'd toss leftover beans with greens and lemon juice." This version has toasted croutons; the lemon juice is mixed into a refreshing dressing.