O’délice
O’délice Escarola
What it is
Escarola is a variety of endive, a leafy green vegetable known for its slightly bitter taste and crisp texture. It has broad, curly leaves that can range in color from pale green to white in the center. This type of endive is often used in salads and cooked dishes, adding a distinct flavor profile. Its sturdy leaves hold up well to heat, making it versatile in the kitchen.
How people cook with it
Escarola is a versatile green that can be enjoyed raw or cooked. Its unique flavor adds depth to many culinary preparations.
- Tossed into green salads
- Simmered in soups and stews
- Sautéed with garlic and olive oil
- Added to pasta dishes
When preparing escarola, wash the leaves thoroughly under cool running water to remove any grit. For salads, you can tear the leaves into bite-sized pieces. If cooking, escarola can be quickly sautéed until wilted, or added to longer-cooking dishes like soups and braises where it will soften and absorb flavors. Its slightly bitter notes pair well with rich ingredients, balancing out heavier flavors. It can also be grilled for a smoky taste.
How it differs from similar foods
Compared to other leafy greens like lettuce, escarola offers a more pronounced, slightly bitter flavor and a firmer texture. This bitterness can be mellowed by cooking or by pairing it with sweet or acidic ingredients in a dish.
Who it is for
Home cooks and chefs who appreciate adding a touch of bitterness and texture to their meals.
How to keep the rest
To keep escarola fresh, store it unwashed in a plastic bag in the crisper drawer of your refrigerator. It is best to use it within a few days of purchase for optimal crispness and flavor. Avoid storing it with fruits that produce ethylene gas, as this can cause it to spoil faster.