Escarole is oh so misunderstood by so many people (except Italians). Lovers of Italian Wedding Soup and White Bean Soup have escarole to thank for the hearty healthiness of these dishes. Escarole has a mild, slightly bitter flavor and a big heavy head with abundant tender leaves and creamy, blanched hearts. The inner, lighter-colored leaves are less bitter than the darker outer leaves. The inner leaves are more suitable for salads, while the outer leaves are ideal for cooked dishes.
There is almost no end to how you can prepare escarole: eaten raw, wilted, stewed, grilled, sautéed, as a wrap, and of course in soup. Epicurious offers ½ dozen ideas for enjoying escarole.
Here are three recipes that include ingredients we have:
Escarole Soup with Ginger and Cilantro (minced ginger & cilantro)
Escarole and Bean Soup (soldier beans = a cannellini bean alternative)
Escarole and Little Meatball Soup
This Week’s Field Goods Favorite
A variety of endive with less bitter leaves. Tastes similar to radicchio. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked. Use in salad, wilt quickly with lemon, or add to soup. More info