Escarole might just be one of the most underrated leafy greens hiding in plain sight at your grocery store. Often mistaken for lettuce, this member of the chicory family boasts broad, slightly ruffled leaves and a characteristic bitterness that mellows beautifully when treated right. Far from being a one-trick pony destined only for salads, escarole is incredibly versatile, lending itself to a whole host of delicious and wholesome preparations, both raw and cooked. If you’ve previously shied away from its assertive flavor, it’s time to reconsider this fantastic green.
Part of the appeal lies in its texture. The outer leaves are sturdier, almost crisp, while the inner, paler leaves are more tender. This contrast makes it interesting in various dishes. Unlike delicate lettuces that wilt into oblivion upon cooking, escarole holds its own, becoming tender yet retaining some substance. And that bitterness? It’s not a flaw; it’s a feature! It provides a wonderful counterpoint to rich, sweet, or salty ingredients, adding complexity and balance to your meals.
Understanding and Taming the Bitterness
Before diving into recipes, let’s address the elephant in the room: the bitterness. While some embrace it wholeheartedly, others prefer it dialed back. Luckily, there are simple ways to manage it. Firstly, the intensity varies; the pale yellow inner leaves are significantly milder than the darker green outer ones. You can simply choose which parts to use based on your preference.
Another common technique is a quick soak. Separating the leaves and soaking them in cold water for about 10-15 minutes can leach out some of the bitter compounds. Pat them thoroughly dry afterwards. For cooked dishes, blanching works wonders. Briefly plunging the leaves into boiling water for a minute or two, then immediately transferring them to an ice bath, not only reduces bitterness but also helps retain their vibrant color.
Perhaps the easiest way to tame escarole’s edge is through pairing. Ingredients with sweetness (like dried fruit or caramelized onions), saltiness (like Parmesan cheese, anchovies, or bacon), richness (like olive oil, nuts, or beans), and acidity (like lemon juice or vinegar) all work harmoniously to balance and complement the green’s natural flavor profile.
Refreshing Raw Preparations
Don’t underestimate escarole’s power in its raw state. It provides a sturdy, slightly crisp base for salads that’s more robust than standard lettuce.
Classic Escarole Salads
Forget limp salads. Tear escarole leaves into bite-sized pieces (tearing often results in a better texture than chopping). Combine them with ingredients that offer textural and flavor contrasts. Think toasted walnuts or pecans for crunch, crumbled blue cheese or shaved Parmesan for salty umami, sliced pears or apples for sweetness, and perhaps some thinly sliced red onion for sharpness. A bright vinaigrette – maybe a lemon-tahini dressing or a classic balsamic – ties everything together beautifully. Adding citrus segments like orange or grapefruit also works exceptionally well, their sweetness and acidity cutting through the bitterness.
Verified Tip: Escarole belongs to the Cichorium endivia species, which also includes curly endive (frisée). While related to radicchio (Cichorium intybus), they are distinct cultivars. Understanding its family helps appreciate its characteristic bitter notes, common among chicories.
Escarole Slaw Variations
For a different texture, try shredding escarole very finely, perhaps along with some carrot or cabbage, to create a slaw. The bitterness adds an interesting dimension that standard cabbage slaws lack. Dress it with a creamy but tangy dressing – think Greek yogurt, mayonnaise, lemon juice, and a touch of honey or maple syrup. It’s a refreshing side dish, particularly good with grilled meats or fish.
Hearty and Flavorful Cooked Dishes
Cooking transforms escarole, softening its texture and mellowing its flavor significantly. It becomes silky, tender, and readily absorbs the flavors it’s cooked with.
Simple Sautéed Escarole
One of the quickest and most satisfying ways to cook escarole is a simple sauté. Heat a generous glug of good quality olive oil in a large pan over medium heat. Add sliced garlic and perhaps a pinch of red pepper flakes, cooking until fragrant (don’t let the garlic burn!). Add the roughly chopped escarole (it will seem like a lot, but it cooks down considerably), season with salt and pepper, and toss frequently until wilted and tender, usually about 5-10 minutes. A squeeze of lemon juice at the end brightens it up perfectly. This makes a fantastic side dish on its own or a base for adding other ingredients.
Variations: Toss in a can of drained cannellini beans during the last few minutes of cooking for a classic Italian “Escarole and Beans.” Add some cooked crumbled sausage (pork or plant-based) or crispy pancetta for a heartier dish. Pine nuts and raisins are another traditional addition, bringing sweetness and texture.
Comforting Braised Escarole
Braising takes escarole to a whole new level of tenderness. This slow-cooking method allows the leaves to become incredibly soft and infused with flavor. Start similarly to sautéing, perhaps sweating some onions or shallots along with garlic in olive oil. Add the chopped escarole, then pour in some chicken or vegetable broth – just enough to partially cover the greens. Season well, bring to a simmer, then cover and cook on low heat for 20-30 minutes, or until the escarole is meltingly tender. Some recipes call for adding capers, olives, or even a minced anchovy fillet to the braising liquid for extra depth of flavor. It’s pure comfort food.
Adding Escarole to Soups
Escarole is a fantastic addition to soups, particularly bean soups or classic Italian Wedding Soup. Its slightly bitter edge balances the richness of broths and other ingredients. Because it cooks relatively quickly, it’s usually added towards the end of the soup’s cooking time – perhaps the last 10-15 minutes – so it wilts down and becomes tender without turning completely mushy. Just stir the chopped leaves directly into the simmering soup pot. It adds nutrients, flavor, and a lovely texture.
Grilled or Roasted Escarole
Don’t forget the grill or the oven! Halve or quarter heads of escarole lengthwise, keeping the core intact to hold the leaves together. Brush generously with olive oil, season with salt, pepper, and maybe some garlic powder or dried herbs. Grill over medium heat or roast in a hot oven (around 400°F or 200°C) until the edges are charred and crispy and the core is tender – usually 10-15 minutes, flipping once. The heat sweetens the escarole and creates a delightful mix of textures. Serve drizzled with balsamic glaze or a sprinkle of Parmesan cheese.
Choosing and Storing Escarole
Look for heads of escarole that feel heavy for their size, with crisp, vibrant leaves. Avoid any heads with significant browning, wilting, or slimy spots. The center should be pale yellow-green. To store, wrap the unwashed head loosely in a plastic bag or use a perforated vegetable bag and keep it in the crisper drawer of your refrigerator. It should stay fresh for about a week, sometimes longer. Wash the leaves thoroughly just before using, as dirt can get trapped in the ruffled leaves, especially near the base.
Embrace the Green
Escarole is far more than just a bitter salad green. Its versatility shines in both raw and cooked applications, offering unique textures and a flavor profile that can balance and enhance countless dishes. From simple sautés and hearty soups to refreshing salads and even grilled preparations, there are so many tasty and healthy ways to incorporate this wonderful chicory into your cooking repertoire. Give it a try and discover its potential – you might just find a new favorite green.
