Endive and escarole are nutritious leafy greens in the chicory family. They are used in many dishes, mainly fresh salads. They can be roasted or grilled.
Be careful not to confuse endive with its “colleague” escarole!
Endive and escarole are chicory of the same species. They even have the same botanical name. Although sometimes used interchangeably, endive and escarole have some slight differences.
Endive has curly, narrow leaves, while escarole has smooth, wider, flat leaves and resembles lettuce.
Do they taste different
You can enjoy them both raw and cooked.
When raw, they have a sharp flavor and a slight bitterness, making them a great addition to salads. When cooked, endive's sharp flavor softens, like escarole, but it is also generally less bitter than its cousin.
What are they used for?
They are a healthy alternative to chips or crackers. We recommend filling endive cups with avocado /guacamole/ for your next party in combination with nachos.
In salads, endive and escarole add crunch and spice. They can be cooked similar to spinach or used as a wrap for meat or fish.
Health benefits of endive and escarole
They have several health benefits. Their leaves are high in calcium, potassium, and vitamins A, K, C, and E. They are low in sugar, sodium, and fat. They also contain inulin, a carbohydrate that stimulates appetite and aids digestion.
Next time you’re at the grocery store, pick up some endive or escarole. No matter which recipe you try, the result is sure to be delicious!
Check out how to grow chicory.
You’ll also find our suggestions for chicory recipes helpful.
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