April 22, 2007
About Escarole
Full Blonde Heart Escarole
Originally used by the Greeks and Romans for medicinal purposes, escarole has been consumed by Europeans as a vegetable since the 14th century. Full Blonde Heart Escarole is probably the most popular endive in Italy and Europe today. It has broad leaves that are less curly and less bitter than those of chicory. The inner leaves are paler, blonde in this case, and less bitter than the outer leaves.
Preparation
Escarole can be eaten raw in a salad like other lettuces. They are good braised or added to soups too.
Nutrition
Escarole is an excellent source of folic acid and potassium, and a good source of vitamin A. It also contains pantothenic acid (vitamin B5), vitamin C, zinc, copper, and calcium. It is thought to be a diuretic, to stimulate the appetite, and to aid digestion.
The Visual Food Encyclopedia edited by Francois Fortin; MacMillan, 1996