There are different types of escarole
Find out more about the green escarole
Escarole is a green leafy vegetable and belongs to the chicory family, along with frisée, endive and Belgian endive. Sometimes referred to as broad-leaved endive, escarole has broad, curly green leaves and a slightly bitter taste. It can be raw, grilled, sautéed or cooked in dishes.
Escarole is less bitter than other chicories, and the degree of bitterness varies throughout the head, with the inner, lighter colored leaves being less bitter than the outer, dark green leaves.
The inner leaves can be better suited for salads, the outer leaves can be used for cooked dishes.
Escarole provides more vitamins and minerals than regular iceberg lettuce. Escarole is low in calories and high in vitamin A, fiber, calcium, iron, and vitamin C. A 1/6 serving of a medium head (about 86 grams) has 15 calories, 3 grams of carbohydrates (all fiber), 1 gram of protein, and provides 35 percent the RDA of vitamin A, 10 percent vitamin C, 4 percent calcium, and iron.
Compared to iceberg lettuce, escarole has two to three times more of each of these nutrients for the same weight and provides much more vitamin A and fiber than radicchio.
Adding escarole to soup adds fiber as well as the other nutrients, in addition to some color when using the dark green leaves.
How is Escarole used?
In addition to being served in green salads, it is often fried or braised similar to cabbage leaves.
It is often found in pasta and soup recipes, especially in Italian cuisine. Escarole and beans is a popular recipe made with white beans and sometimes with bacon or ham.
The inner, lighter leaves are a good choice for a salad. Tear them into small pieces to use in a green salad with a vinaigrette.
The taste is like radicchio. It pairs well with fruit in salads, as well as cheese, including highly flavored cheeses like blue cheese and goat cheese.
In the soup, it is cut into strips and added to the soup. The outer leaves can be tough unless cooked, so this is a good use for them. They provide color, fiber, and nourishment for the soup. Escarole is often used in soups made with garbanzo beans.
Grilled escarole is a pleasant way to prepare it as a side dish. A head can be cut in half, smeared with oil, seasoned with salt and pepper, and grilled or grilled until brown and withered. It can be served with a vinaigrette and grated cheese on top.
Lightly braised escarole with lemon and shallots: This would be a nice side dish with fish, seafood or vegetarian starters.
Replacement for Escarole
If a recipe calls for escarole but you don't have a handy one, you can substitute radicchio, spinach, or arugula. Other members of the chicory family can be substituted, such as: B. endive, mustard seeds and borage.
Also known as:
- Broad-leaved endive
- Bavarian endive
- Batavian endive
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