Escarole

• Adds a slightly bitter and crisp element to fresh salads. Its robust texture stands up well to vinaigrettes and creamy dressings. A perfect choice for a hearty winter salad.
• Frequently braised or sautéed with garlic, olive oil, and sometimes beans or sausage. This method mellows the bitterness and creates a tender, flavorful side dish.
• A key ingredient in Italian wedding soup, contributing a subtle bitterness and leafy texture to the broth. Explore Escarole for delicious soup recipes.
• Can be grilled or roasted to caramelize the edges and impart a smoky flavor. Its sturdy leaves hold up well to high heat, offering a unique char. Try grilling Escarole as a side for your next barbecue.
• Used as a healthy and flavorful addition to sandwiches and wraps. Escarole brings a mild bitterness that pairs well with savory meats and cheeses.
• It can be finely chopped and added to pasta sauces for added nutrients and a touch of bitterness to cut through richness. Add to your favorite Italian pasta dish.

• Rich in vitamins A and K, supporting eye health and blood clotting.
• High in fiber, promoting digestive health and regularity.
• Contains antioxidants that help protect against cellular damage.
• Low in calories, making it a good choice for weight management.
• Good source of folate, important for cell growth and development.
• May contribute to heart health due to its nutrient profile.

Escarole is best stored unwashed in a plastic bag in the crisper drawer of your refrigerator. It will typically last for about 3-5 days. To extend its shelf life, you can wrap it in a damp paper towel before placing it in the bag. Wash the escarole just before using it to prevent it from becoming soggy. Discard any leaves that show signs of wilting or spoilage.