Escarole

Escarole is crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory. This member of the chicory family has broad outer leaves with a crinkled shape. The leaves provide a slightly bitter taste, yet not as bitter as Belgian or curly endive. As the outer leaves are removed, the inner leaves display a paler green coloring with more white and a taste less bitter than the outer leaves.

Storing and Cooking

Once the greens have been washed and dried properly, wrap small batches in dry paper towels and place in a resealable plastic bag. Do not overpack the greens so they will have room to spread out. Then gently press the air out of the bag and seal it. The paper towel will help to absorb moisture that may still be on the greens. Exposure to excess moisture and air will cause the greens to deteriorate quicker. After the air is removed and the bag is sealed, place it in the refrigerator crisper. The greens can be stored anywhere from 3 days to a week, depending on the type of green.

Escarole has sturdy leaves and a slightly bitter flavor. Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups. Escarole is popular as a salad green, eaten raw with mayonnaise or a vinaigrette dressing.