Escarole
A leafy green from the chicory family with curly leaves and a bitter flavor. Like other chicories, it is popular in Italian cuisine and can be served either raw or cooked. The outer leaves of escarole tend to be darker in color and more bitter, while the inner leaves are more tender. The chicory is often bunched and placed with heads of fresh lettuce, away from its close relatives radicchio and endive. It's more expensive than lettuce since it is considered a specialty item. This vegetable requires little preparation before using, often only needing a quick rinse.
The wider, darker outer leaves tend to be a bit chewy and bitter, making them ideal for cooking. The leaves can be sautéed or braised similarly to collard greens and are frequently used in pasta and soup recipes, especially in Italian cuisine.
For a salad, the inner, lighter-colored leaves are a good choice. Tear them into pieces and toss with other ingredients and vinaigrette. Raw escarole pairs well with fruit in salads as well as cheese, including strongly flavored varieties such as blue cheese and goat cheese. Whether cooked or raw, escarole pairs well with strong salty and sweet flavors which balance its bitterness nicely.
Escarole has a fresh, vegetal taste with light bitterness. It's less bitter than other chicories, with the level of bitterness varying throughout the head. The inner, lighter-colored leaves are sweeter than the outer, darker green leaves. The flavor is brighter and more pronounced when raw, and more mellow when cooked.
The wider, darker outer leaves tend to be a bit chewy and bitter, making them ideal for cooking. The leaves can be sautéed or braised similarly to collard greens and are frequently used in pasta and soup recipes, especially in Italian cuisine.
For a salad, the inner, lighter-colored leaves are a good choice. Tear them into pieces and toss with other ingredients and vinaigrette. Raw escarole pairs well with fruit in salads as well as cheese, including strongly flavored varieties such as blue cheese and goat cheese. Whether cooked or raw, escarole pairs well with strong salty and sweet flavors which balance its bitterness nicely.
Escarole has a fresh, vegetal taste with light bitterness. It's less bitter than other chicories, with the level of bitterness varying throughout the head. The inner, lighter-colored leaves are sweeter than the outer, darker green leaves. The flavor is brighter and more pronounced when raw, and more mellow when cooked.