escarole
Escarole is low in calories and rich in vitamins A and K, as well as dietary fiber and antioxidants, particularly in the darker outer leaves where chlorophyll and beneficial phytonutrients concentrate.
About
Escarole (Cichorium endivia var. latifolium) is a bitter leafy green belonging to the chicory family, native to the Mediterranean region but now cultivated worldwide. The plant forms loose, open rosettes of broad, relatively flat leaves with slightly frilly edges, ranging in color from pale yellow at the center to deep green at the outer leaves. Escarole has a distinctly bitter, slightly peppery flavor that mellows when cooked, and the inner blanched leaves are milder and more tender than the outer ones. It is botanically distinct from curly endive, though the two are sometimes confused; escarole's leaves are broader and less finely ruffled than its chicory cousin.
Culinary Uses
Escarole is a versatile ingredient used in Italian, Mediterranean, and American cuisines, most famously in the classic Italo-American soup pasta e fagioli and escarole and bean dishes (escarola e fagioli). The leaves can be consumed raw in salads—particularly the tender inner leaves—where the bitterness provides complexity to vinaigrette-dressed compositions. When cooked, escarole is frequently sautéed with garlic and olive oil, braised, or added to soups and stews where its slight bitterness complements rich broths and beans. The hearty outer leaves withstand prolonged cooking without disintegrating, making escarole suitable for rustic preparations. It pairs well with garlic, lemon, white beans, pasta, and aged cheeses.