I first made this dish when we were in Paris visiting friends, so I visited markets all over the city looking for the perfect bunch of escarole. Turns out "perfect" was really, really large. This leafy green vegetable head needs to be cleaned well - if you have a salad spinner, you could chop up the head and rinse and clean it in the spinner. Since I was cooking analogue style in the airbnb, I clean each leaf and cut into bite-sized pieces before adding it to the Dutch oven.