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Can alternative greens like kale or spinach be used in place of escarole in this Italian Wedding Soup recipe, and if so, how might this change the flavor of the soup?

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  • Welcome to SA! We don't answer questions about nutrition here, so I've removed that part of your question.
    – FuzzyChef
    Jan 14 at 1:44
  • If you can find it, I would prefer the flat-leafed lacinato kale (aka Tuscan kale or cavolo nero) to the curly-leaf varieties. In soups, I find curly-leaf kale can be bulky and stringy, while flat-leaved kale has a much more appealing texture. Jan 14 at 18:06

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Yes, you can easily substitute for it. I'd take the kale over the spinach, because you want a green that has some tooth to it after boiling. For the kale, you'll need to remove the thick parts of the stems because they won't cook in time. Swiss chard would be an even better substitution, and would allow you to use the stems.

No changes to the rest of the recipe are necessary.

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