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Escarole has loose, broad, slightly curly and pale to dark green leaves; with the thicker, dark outer leaves have higher bitterness than the lighter inner leaves. Known for its nutty, savory and bitter taste, Escarole is crunchy, crisp and a great option for braising and will hold its shape when cooked.
Escarole is available year-round with peak season in the spring and fall.
Escarole is botanically classified as Cichorium endivia and is a member of the Copositae genus. The Cichorium endivia species includes all the different varieties of curly endive and broad-leaved escarole. Escarole can also be known by the names Batavian, Bavarian and broad-leaved endive.
Recipes that include Escarole. One is easiest, three is harder.
|Whipped||Escarole with Fried Garlic, Dates and Cheese|
|Last Night's Dinner||Braised Escarole with White Beans and Olives|
|La Tavola Marche||Braised Escarole with Pancetta|
|Food Wishes||Peach and Escarole Salad|