Escarole is a slightly bitter, versatile leafy green you’ll want to add to your repertoire.
Escarole is a leafy green vegetable that’s an integral part ofItalian disheslikepasta e fagioliandItalian Wedding Soup.
Its hearty texture makes it great for cooking, but it can also be enjoyedraw.
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Read on to find out how to use this versatile vegetable.
What Is Escarole?
Escarole is a leafy green that’s part of the chicory family, which also includes radicchio and endive.
How to Use Escarole
Escarole doesn’t require a lot of fuss.
If you enjoy bitter greens, you may find that they are fine on their own.
The outer leaves are a darker green, less tender and a bit more bitterthese are great for cooking.
For soups, try adding chopped or torn leaves toward the end of the cooking time.
Escarole’s heartiness makes it great for braising, roasting and sauteing too.
It’s great on its own as a side dish or as an accompaniment for braised meats and stews.
How to Store Fresh Escarole
Do not wash the escarole until you are ready to use it.
This will minimize moisture and help it last for about five days.
Escarole Substitutes
Can’t find escarole?
There are a variety of greens out there that can be used as a substitute.
For salads, blends of arugula, curly endive andradicchiowork well.
United States Department of Agriculture.
2019;27(6):629-634.doi:10.3727/096504018X15228018559434
