Grocery
Fresh Scarola Greens
What it is
Scarola is a type of endive, a leafy green vegetable known for its slightly bitter flavor. It has broad, ruffled leaves that are typically a vibrant green color, sometimes with white ribs. The leaves can vary in texture, with outer leaves often being more robust and inner leaves more tender. It is a popular ingredient in many cuisines, valued for its distinct taste and versatility.
How people cook with it
These greens are commonly used in cooked dishes, where their bitterness mellows and their texture softens.
- Sautéed as a side dish
- Added to soups and stews
- Wilted into pasta dishes
- Used in braised preparations
To prepare scarola, start by washing the leaves thoroughly to remove any dirt. You can then chop or tear the leaves into bite-sized pieces. It is often sautéed with garlic and olive oil until wilted, making a simple yet flavorful side. Scarola also holds up well when braised, absorbing the flavors of broths and other ingredients. It can be added to hearty soups and stews towards the end of cooking to add depth and a fresh, slightly bitter note that complements richer flavors.
How it differs from similar foods
Compared to other leafy greens like spinach or kale, scarola offers a more pronounced, pleasant bitterness. Its texture is also distinct, with a slight crispness when raw that softens considerably when cooked, unlike the sometimes chewier texture of kale.
Who it is for
Home cooks and chefs who appreciate the complex flavor profile of slightly bitter greens often choose scarola.
How to keep the rest
To keep fresh scarola, wrap the bunch loosely in a damp paper towel and store it in the crisper drawer of your refrigerator. It is best used within a few days of purchase for optimal freshness and flavor. Avoid washing it until just before you are ready to use it.