Escarole is part of the chicory family, which means it’s related to stuff like endive, radicchio, and other bitter greens. There’s a sharpness that comes with escarole’s wide leaves, not quite as much as radicchio, but definitely more than a piece of romaine. Our dark green escarole has a with delicate, nutty flavor.
This hearty green can be found in stews, salads, and pastas. Escarole is a traditional ingredient in Italian wedding soup, which usually combines this vegetable with a small, round pasta and meatballs or sausage in chicken broth.
Escarole packs fiber and several nutrients, including copper, folate, and vitamins A, C, and K — all with very few calories and zero fat.
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