Squash is a good source of potassium. Beans are a good source of potassium. Avocado is high in potassium. Kiwis are packed with potassium, an essential mineral that helps the body maintain proper levels of hydration and electrolytes.
Step 2. Boil 1 to 1 1/2 qt. of water in a large pot. When the water has reached a rolling boil, dump the escarole for 2 minutes, stirring once or twice as the stems soften. Lift the escarole out with a slotted spoon onto a plate and transfer to the colander where you may leave it to drain for up to an hour.
Set the timer on five minutes. Then check the pot to make sure the water simmers gently. Pierce the greens with a fork to see if they are tender. Escarole and chicory cook faster than broccoli rabe, which usually requires about seven minutes of blanching. Use the slotted spoon to remove the tender greens to a colander set over a plate. Allow some water to drain from the bitter greens before adding them to the soup.