Belonging to the same family as chicory, escarole is often grown for its firm, green, slightly curled leaves. It has a slightly bitter taste, less pronounced than some of the other varieties in the same family. The outer leaves are darker green, less tender and slightly more bitter than the inner leaves.
Purchase guide
Choose escarole that is compact and fresh-looking. The leaves should be crisp, green and slightly curled. Escaroles that are heavy for their size may be a sign of better hydration and freshness.
Consumption
Escarole can be eaten raw or cooked. It is often used in salads and is usually mixed with other types of lettuce to balance their bitter taste. They're also great in soups, stir-fries and braises. The longer you cook escarole, the more tender it will become, losing its slightly bitter taste but also it's crunches.
COnservatiOn
For best storage, wrap the head of escarole in a damp paper towel and place in a perforated plastic bag in the refrigerator crisper. It's best to eat it within a few days of purchase, but properly stored, it can sometimes last up to a week.
Check out this calendar to find out more about the availability of your favorite products at an IGA near you!
