What Is escarole?

Description

escarole

What Is Escarole?

Escarole (pronounced "ES-ka-roll") is a leafy green vegetable belonging to the chicory family, which includes frisée, endive, and Belgian endive. This versatile green is celebrated in Italian cuisine and can be enjoyed both raw and cooked.

Understanding Escarole

Known as broad-leaved endive, Bavarian endive, or scarole, escarole features broad, curly green leaves with a slightly bitter flavor profile. The outer leaves are darker and more bitter, while the inner leaves are tender and milder. Typically, escarole is bunched with fresh lettuce, standing apart from its relatives like radicchio and endive. As a specialty item, it tends to be pricier than standard lettuce. Preparation is minimal; a quick rinse is usually all that's needed.

Cooking with Escarole

The outer leaves, being a bit chewier and more bitter, are best suited for cooking. They can be sautéed or braised like collard greens and are commonly used in pasta and soups, particularly in Italian dishes.

For salads, opt for the inner, lighter leaves. Tear them into pieces and mix with other ingredients and vinaigrette. Raw esca-role complements fruits and pairs wonderfully with robust cheeses like blue cheese and goat cheese, balancing its natural bitterness with salty and sweet flavors.

Flavor Profile of Esca-role

Esca-role offers a fresh, vegetal taste with a light bitterness that’s milder than other chicories. The bitterness varies throughout the head; the inner leaves are sweeter, while the outer leaves provide a more pronounced flavor when cooked. When enjoyed raw, the taste is brighter, whereas cooking mellows it significantly.

Delicious Escarole Recipes

Esca-role can be incorporated into various dishes, both raw and cooked. One classic recipe is Italian wedding soup, where it's wilted into the broth. It also pairs well with white beans in soups or as a side with bacon or ham. Whether sautéed, grilled, or left raw in salads, esca-role is a versatile ingredient.

For recipes that call for radicchio, esca-role can be a great substitute, yielding a dish that’s slightly sweeter and less bitter. Try it in the following dishes:

• Italian Wedding Soup (Minestra Maritata)
• Grilled Treviso
• Sautéed Radicchio

Where to Buy Escarole

You can find esca-role at well-stocked grocery stores and specialty markets, sold by the pound or head. Look for it among refrigerated leafy greens. For the freshest options, shop during the cold weather months; it appears at farmers' markets from fall through early spring. Choose heads with firm, bright leaves and no signs of browning or wilting.

Storing Escarole

To keep fresh esca-role, store it in the crisper for up to five days. Avoid washing it until you're ready to use it, as moisture can lead to deterioration. For the best crispness, use esca-role soon after purchase, especially if you plan to serve it raw.

Cooked esca-role can last up to three days in an airtight container in the fridge, but freezing is not recommended, as it can damage the delicate leaves.

Escarole vs. Frisée

While both are chicory family members, escarole and frisée are often confused. Esca-role has broader leaves resembling curly-leaf lettuce, while frisée boasts frizzy, branch-like leaves. Frisée is best used raw in salads, as it doesn’t hold up to cooking like esca-role does. Both greens have a more substantial texture and a characteristic bitter bite, distinguishing them from standard lettuces.