Escarole is in the chicory family, which includes other bitter greens such as radicchio, endive, and frisée.
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Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
Escarole has large, dark-green leaves with white stems. The flavor is peppery and slightly bitter. The outer leaves can be chewy and more substantial, while those at the center of a head are juicy and crisp. With a texture somewhere between kale and Bibb lettuce, this green has a versatility that makes it equally great eaten raw in salads or cooked in stews or braises.
Watch the video below to see Cook's Country's Editor in Chief Toni Tipton-Martin explain how this versatile green came to the United States.
And if you want to try your hand at cooking it, check out our recipe for Beans and Greens. This satisfying dish features escarole braised in a savory broth with creamy white beans accented with lots of Parmesan and olive oil. It will please even those who aren’t typically huge vegetable fans.
