The greens amount to about 14 cups all told, but don't worry: They will disappear in no time. Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Place escarole, frisee, endives, and herbs in a large bowl. Drizzle with oil; toss to coat. Season with salt and pepper. Sprinkle with sugar, then toss again.
Drizzle with vinegar, and toss. Taste, and adjust seasoning if necessary. Serve immediately.