General Information

Origin: Mediterranean basin 
Compositae family   

Escarole is a variety of chicory with wide green crisp wavy leaves, less bitter and less “hirsute” than curly endive. The white heart is edged with yellow.

Nutritional values
Calories: 25; carbohydrates: 4 g; fat: 0 g; protein: 1.5 g.
An excellent source of folic acid and potassium. 

Preparing
Refresh under cold water and blot dry. Never soak.

Cooking
To reduce its bitterness, blanch escarole for a few seconds in lightly salted water. Sauté in butter as you would spinach.

With its slightly bitter flavor, escarole is excellent with a simple vinaigrette (oil and vinegar) mellowed with a touch of honey and enhanced with a sprinkling of bacon bits.