Escarole is a leafy green vegetable, a member of the chicory family. It has broad, green, curly leaves and a slightly bitter taste. It can be eaten both raw and cooked.
Escarole is less bitter than other members of this family. The bitterness is most pronounced at the base and the leaves are only bitter when they are darker.
Escarole provides more vitamins and minerals than regular Iceberg lettuce. It is low in calories and high in vitamin A, fiber, calcium, iron, and vitamin C.
The high amount of vitamin A helps prevent osteoporosis and cancer. In addition to being served in green salads, escarole is often stewed.
It is also often included in pasta recipes and soups and is especially respected in Italian cuisine. One of the most famous recipes with escarole is that with white beans and added ham or bacon.
When used in salads, the inner, lighter-colored leaves are a good choice. It goes well with fruit in salads, as well as with dairy products. It even goes well with strongly flavored cheeses such as Roquefort and goat cheese. It is ideal as a side dish for meat.
It is cut into strips and added to soups. This way, the dish is enriched with color, fiber and nutrition.
Grilled escarole is a nice thing to add to your menu. The head can be cut in half, then flavored with butter and black pepper. Finally, all you have to do is place it on the grill. Serve it with vinegar and grated white cheese on top.
Lightly crushed escarole with lemon is a great addition to fish dishes, seafood or vegetarian dishes. Escarole is also an ingredient in the Italian festive soup Stracciatella, which is typically consumed on Christmas, New Year or Easter. It is also part of the Italian Wedding Soup, which is named that way, because the meat and greens in it go well together like the newlyweds at the wedding ceremony.
Find out what the difference is between endive and escarole.
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