Escarole

Escarole brings a delightfully mild, slightly bitter flavor to your kitchen, making it one of the most versatile leafy greens in Italian and Mediterranean cooking. This broad-leafed member of the endive family features crisp, sturdy leaves with pale green hearts and darker outer leaves, offering a perfect balance of texture and taste that holds up beautifully in both raw and cooked preparations. This hardy leafy green is a cornerstone of Italian cuisine, where it's traditionally used in hearty soups like Italian wedding soup, sautéed with garlic and olive oil as a classic side dish, or braised with white beans for a comforting meal. The outer leaves provide a pleasant bite with their slightly bitter edge, while the tender inner leaves are mild enough to use fresh in salads. Escarole's sturdy structure makes it ideal for stuffing, grilling, or adding to pasta dishes, and it pairs wonderfully with robust flavors like anchovies, garlic, lemon, and Parmesan cheese. When preparing escarole, separate the leaves and wash thoroughly, as dirt can hide between the layers. The bitter outer leaves are perfect for cooking, while the pale, tender center can be enjoyed raw or lightly wilted. Try sautéing chopped escarole with white beans and Italian sausage for a traditional weeknight dinner, or add it to minestrone soup for authentic Italian flavor. This nutritious green also works beautifully in warm salads, braised dishes, and as a bed for grilled meats or fish.