Cichorium endivia

Escarole is a common ingredient in minestra maritata or Italian wedding soup. The title refers to the pairing of the meat and greens in the soup rather than a marriage ceremony.

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
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Description

Also referred to as broad-leaved endive, escarole has broad-shaped green leaves that are nutty and slightly bitter in taste. It is in the same genus as chicory, endive, and radicchio and is native to the Mediterranean region.

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Storage tips

Wrap heads of escarole in paper towels and store in a plastic bag in the fridge for up to 3-4 days.

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Culinary tips

• Escarole can be eaten raw, braised, grilled, or sauteed. Cooking will mellow out the bitter flavor.
• The inner, lighter colored leaves are often less bitter and more suited for use in salads. The outer leaves are best when cooked.
• Escarole pairs well with fruits and strong cheeses in salads.
• In soups, escarole pairs well with beans like cannellini and garbanzo.
• Try adding cooked escarole to pasta along with white beans, bacon, or sausage.