Ingredient substitution guide
Best substitutes for escarole
Best swap for escarole: Spinach.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Escarole?
The best swap for Escarole is Spinach. Another option is Arugula, 1:1 in raw salads only; arugula is a peppery salad green, while recipes usually cook escarole. A third option is Mixed Greens, 1:1 in raw salads only; a blend of baby salad leaves, while recipes usually cook escarole. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Spinach | Best match for Escarole. How to use it: Use it 1:1 by weight; spinach needs only 3 to 10 minutes, so add it near the end. |
| Arugula | 1:1 in raw salads only; arugula is a peppery salad green, while recipes usually cook escarole |
| Mixed greens | 1:1 in raw salads only; a blend of baby salad leaves, while recipes usually cook escarole |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Ohio State University Extension, Selecting, Storing, and Serving Ohio Greens (HYG-5519) (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.