An abundance of luscious, leafy greens is one of the many reasons I love produce during the cooler months. While kale, collards, and radicchio are all divine options, try mixing things up with escarole, a delicious and nutritious chicory variety you may not be as familiar with. Although it certainly brings a powerful punch of flavor, it's the least bitter member of its leafy endive family. Keep reading to learn how to choose and cook with escarole.
Be sure to choose escarole that looks green and fresh. Just like many other greens, stay away from damaged or browning leaves. Since a lot of dirt and sand can get trapped between its curly leaves, be sure to wash this endive thoroughly before you prepare it. No need to trim the stems like kale; simply tear the leaves into your desired size. A medium head of escarole usually yields about six to seven cups.
Many prefer to sauté it up to sweeten the strong flavor, but escarole can also add a bright and brisk crunch to any milder salad. Looking for more inventive ways to include escarole into your supper tonight? Here are a few of our favorite ideas:
- The tangy Manchego of this Spanish-inspired pizza with chorizo and shrimp is the perfect complement for escarole's bitter flavor.
- Play into a contrast of textures and flavors with this recipe for escarole with prosciutto.
- Switch things up in your traditional calzone recipe and taste this escarole calzone from Mario Batali's kitchen.
- Grown-up grilled cheese? Yes please! A grilled cheese with onion jam and escarole is an elevated version of everyone's childhood favorite.
Source: Flickr User wickenden