Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. Like radicchio, kale and chard, escarole is a hearty green that thrives late into the growing season. The heart of an escarole head is less bitter because the leaves haven’t gotten as much sunlight.
Escarole is high in folic acid, fiber, and vitamins A and K.
Do not store greens in paper bags. Store unwashed with a dampened paper towel in a perforated plastic bag and refrigerate. By changing the towel occasionally and keeping it damp, you’ll be able to store the greens for up to a week.
Freezing: These greens freeze well. Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for two minutes; drain. Pack in freezer containers or bags. Use within 6 months.
Escarole can be eaten raw or gently cooked. It can be eated raw as a salad green, cooked and eaten as a vegetable side dish or added to soups.
Raw: Curly endive or radicchio.
1 medium head = 7 cups torn = 4 salad servings