As you walk through the produce section, you might see a leafy green that looks like kale or collards. But it tastes a bit different. This is Escarole called in a grocery store, a key ingredient in Italian-American cooking for many years. You might wonder what it’s called in the grocery store and endive, greens, lettuce, chicory, leafy.
In the grocery store, escarole is usually labeled as “escarole.” It’s also known as broad-leaved endive or Batavian endive. This green is easy to spot among kale, spinach, and romaine lettuce. Its broad, pale green leaves and wavy edges make it stand out.
Key Takeaways
- Escarole is a leafy green vegetable that belongs to the chicory family
- It is typically labeled as “escarole” in grocery stores, but may also be called broad-leaved endive or Batavian endive
- Escarole has a slightly bitter, earthy taste and is often found near other leafy greens in the produce section
- Escarole is a versatile ingredient used in a variety of dishes, including salads, soups, and sautéed preparations
- Knowing how to identify escarole in the grocery store is the first step to incorporating this flavorful green into your cooking
What is Escarole?
Escarole is a leafy green vegetable from the chicory family. It has broad, pale green leaves with a slightly bitter taste. It’s packed with vitamins A, C, and K, fiber, and antioxidants. This green is a key part of Italian cuisine, used in escarole and beans, soups, and salads.
Nutritional Benefits of Escarole
Escarole is full of water and fiber, with little fat and protein. It’s also rich in calcium, iron, and magnesium. Plus, it has lots of folic acid to help with energy and fight tiredness. It’s a great source of vitamins A, C, and K, making it very nutritious.
Common Uses in Cooking
- Escarole can be enjoyed raw or cooked. The smooth variety is found in supermarkets and tastes delicate, perfect for salads.
- The curly escarole variety is more bitter and pungent. It’s great for soups and braises.
- Escarole and Beans, a classic Italian dish, mixes the green with white beans and chicken broth for a hearty meal.
- Escarole can be sautéed, braised, or grilled. It pairs well with garlic, olive oil, and meats.
| Escarole Variety | Flavor Profile | Best Cooking Methods |
|---|---|---|
| Smooth Escarole | Delicate and less bitter | Raw in salads |
| Curly Escarole | More bitter and pungent | Cooked in soups, braises, and other dishes |
The fresher the escarole, the better it holds its shape and flavor when cooked.
Common Names for Escarole in Stores
When you go shopping, you might see escarole under different names. It’s part of the chicory family, which also includes endive and radicchio. So, you could find it labeled as “broad-leaved endive” or “Batavian endive.” In some places, it’s called “scarola.”
Chicory and Other Similar Varieties
Escarole is in the chicory family. This means it’s similar to radicchio, curly endive, and frisée. Knowing this can help you spot escarole in stores.
Regional Names for Escarole
- In some areas, it’s called “scharole,” a local name.
- Some stores just call it “endive,” without saying which type.
Knowing these names can help you find escarole in your area. It’s useful for cooking and making sure you have this green on hand.
“Escarole is a staple in Italian households in New Jersey, where it’s often called ‘scharole.'”
How to Recognize Fresh Escarole
When picking fresh escarole at the store, look for leaves that are bright and crisp. They should have a mild, slightly bitter smell. The outer leaves should be deep green, while the inner ones are lighter and softer.
Stay away from leaves that are discolored, wilted, or damaged. These signs often mean the produce quality is not good.
Appearance and Color
Escarole has broad, wavy leaves that can be pale green to deep emerald. The outer leaves are darker and more bitter. The inner leaves are lighter and more delicate.
Choose escarole with fresh, crisp leaves. They should not be brown or wilted.
Texture and Aroma
- The leaves of fresh escarole should be firm and sturdy, not limp or slimy.
- Gently squeeze the head of escarole to assess the texture. The leaves should have a satisfying crunch when handled.
- Bring the escarole close to your nose and inhale; it should have a mild, slightly bitter aroma, indicating freshness.
By focusing on the appearance, color, texture, and aroma when selecting escarole, you can ensure you’re choosing the highest-quality fresh escarole for your culinary creations.
Where to Find Escarole in the Grocery Store
Looking for fresh escarole? Start by checking the produce section at your local grocery store. Escarole, a chicory family member, sits with spinach, kale, and romaine lettuce.
Sections Where Escarole is Located
In regular supermarkets, escarole is usually found in the produce area. It’s near bitter greens like endive and radicchio. But, specialty stores or those with a big organic section might have a special area for chicory veggies, including escarole.
Some stores keep escarole in the fridge to keep it crisp and fresh. If you can’t find it, just ask a store employee. They’ll help you find it.
Specialty Stores vs. Regular Grocery Stores
- Specialty grocers and organic markets often have more escarole and unique produce.
- Regular supermarkets usually have common leafy greens like escarole in their produce section.
- Both types of stores can have fresh, high-quality escarole for your meals.
When you’re at the grocery store, look for fresh, vibrant escarole in the produce section. With some searching, you’ll find this versatile leafy green to make your organic produce dishes better.
How to Store Escarole Properly
Storing escarole right is key to keeping it fresh and preventing it from going bad. There are a few important steps to follow when storing escarole and greens.
Best Practices for Refrigeration
To store escarole, wrap the unwashed leaves in paper towels. Then, put them in a loosely closed plastic bag in the fridge’s crisper drawer. This can keep the escarole fresh for up to 5 days. Don’t wash the escarole before storing it, as too much moisture can cause it to spoil faster, greens, lettuce, chicory, leafy.
Tips for Extended Freshness
- Trim the stem end of the escarole before storage.
- Place the escarole in a container with about an inch of water, cover the leaves with a plastic bag, and refrigerate.
- Change the water every few days to maintain the freshness of the escarole.
By following these easy refrigeration and storage tips, you can enjoy your escarole for longer. It will stay crisp and full of flavor, chicory.
Ways to Prepare Escarole
Escarole is a versatile leafy green that can be prepared in various ways. You can enjoy it raw in salads or sauté it. It offers a range of culinary possibilities.
Cooking Methods: Raw, Sautéed, and More
One common way to enjoy escarole is raw, especially the inner leaves. These leaves are great in escarole salads for a refreshing option. For a heartier dish, sauté escarole with garlic and olive oil.
Escarole is also great for braising, adding to soups and stews. Its slightly bitter taste pairs well with beans, like in escarole and beans. You can also grill, roast, or add it to pasta dishes for extra flavor and texture.
Pairing Escarole with Other Ingredients
- Escarole goes well with many ingredients, from Italian sausage to cannellini beans.
- The bitterness of escarole is balanced by garlic, olive oil, and citrus, creating a harmonious flavor.
- Escarole is a great base for escarole salads, paired with other veggies, fruits, and dressings.
- In soups and stews, escarole adds nutrition and texture, blending well with tomatoes, beans, and grains, lettuce.
To reduce bitterness, briefly blanch escarole before using it. This step can improve its flavor and make it more appealing to different tastes.
Differences Between Escarole and Other Greens
Escarole is unique among leafy greens like romaine lettuce and endive. Each has its own taste and health benefits. This makes them special in their own ways.
Comparing Escarole and Romaine
Escarole tastes slightly bitter and is crunchy. It’s different from the milder romaine lettuce. Escarole’s broad, frilly leaves are great for hearty salads and dishes. Romaine’s long, slender leaves are better for light dishes like sandwiches.
Nutrition-wise, escarole has more vitamins A and K than romaine. This makes it a healthier choice for some.
Escarole vs. Endive
Belgian endive is similar to escarole but has a more compact leaf. Escarole’s leaves are larger and less compact than endive. Also, escarole’s taste is more robust but less bitter than endive.
Both escarole and other leafy greens are packed with nutrients like vitamins, minerals, and antioxidants. These are key for a healthy diet. Knowing what makes each green unique helps you choose better for your meals.
Escarole Recipes for Beginners
Don’t worry if you’re new to cooking with escarole. It’s easy to add to many tasty dishes. Escarole’s unique flavor works well with different ingredients, from salads to soups.
Simple Salad Ideas
Start with a simple salad using escarole’s tender leaves. Mix them with a light vinaigrette. Add shredded cheese, nuts, or fruit for extra flavor. The bitter taste of escarole balances out these ingredients.
Hearty Soups Featuring Escarole
- A classic escarole and bean soup is easy to make. Cook escarole with garlic and olive oil, then add beans and broth for a hearty meal.
- For something different, try escarole and sausage soup. The escarole’s bitterness goes well with vegan Italian sausage.
Escarole can also be sautéed with garlic and olive oil for a quick side dish. Or, grill it and serve with lemon vinaigrette for a unique twist.
“Escarole is a slightly hardy lettuce that is loaded with vitamins A and K, making it a nutritious addition to any meal.”
Tips for Buying Escarole
When buying escarole, look for freshness and quality. Choose heads with crisp, bright green leaves. Make sure there are no brown spots or wilting.
The base of the escarole should feel firm and not discolored. Escarole is best in spring and fall. It’s fresher and more abundant during these times.
During peak seasons, escarole is more affordable and of better quality. Pick heads that feel heavy for their size. This means they are fresh and well-hydrated.
Avoid escarole that looks limp, yellowed, or slimy. These signs indicate older, less desirable produce.
What to Look for When Selecting Escarole
- Crisp, bright green leaves without brown spots or wilting
- Firm, discoloration-free base
- Heads that feel heavy for their size, indicating freshness and hydration
- Avoid any escarole that appears limp, yellowed, or slimy, lettuce.
Best Times of Year to Buy Escarole
Escarole is available all year, but it’s best in spring and fall. It’s fresher and of better quality during these seasons. You’ll also find it more abundant and affordable.
| Vegetable | Peak Season | Availability |
|---|---|---|
| Escarole | Spring, Fall | Year-round |
| Kale | Year-round | Year-round |
| Collard Greens | Late Fall | Year-round |
| Spinach | Spring, Fall | Year-round |
| Swiss Chard | Late Summer, Early Fall | Year-round |
| Mustard Greens | Early Summer, Late Fall | Year-round |
By following these tips and buying escarole in peak seasons, you’ll get the freshest and highest-quality produce. This will enhance your meals.
Frequently Asked Questions about Escarole
Is Escarole the Same as Endive?
Escarole and endive are related but not the same. Escarole has wider, flatter leaves than endive. It tastes slightly bitter and earthy, between endive and romaine lettuce.
How Do I Wash and Clean Escarole?
To clean escarole, start by separating the leaves. Rinse them well in cold water. Make sure to clean the base of the leaves, where dirt often hides.
After rinsing, you can either spin the leaves dry or pat them with paper towels. For a deeper clean, soak the leaves in cold water for a few minutes. Then, rinse and dry them again. This method helps remove any remaining dirt or grit.
FAQ
Is escarole the same as endive?
No, escarole and endive are related but different. Escarole has wider, flatter leaves than the tight, bitter Belgian endive. Both are part of the chicory family.
How do I wash and clean escarole?
To clean escarole, separate the leaves and rinse them in cold water. Focus on the base where dirt tends to collect. After rinsing, spin dry or pat with paper towels.
For a deeper clean, soak the leaves in cold water for a few minutes. Then, rinse and dry them well.
What is the difference between escarole and romaine lettuce?
Escarole has broader leaves and a slightly bitter taste than romaine lettuce. It’s also richer in vitamins A and K. Its sturdy leaves are better for cooking than romaine’s delicate ones.
How do I store escarole properly?
Store escarole by wrapping unwashed leaves in paper towels. Place them in a loosely closed plastic bag in the fridge’s crisper drawer. This keeps it fresh for up to 5 days.
Don’t wash the leaves before storing. Excess moisture can cause them to spoil.
What are some common uses for escarole in cooking?
You can eat escarole raw in salads or sauté it with garlic and olive oil. It’s also great in soups, stews, and grilled. Pair it with beans, meats like Italian sausage, or in pasta dishes.
Blanching can help reduce bitterness before using it in recipes.
When is the best time of year to buy fresh escarole?
The best time to buy fresh escarole is in the spring and fall. During these seasons, it’s more abundant and of higher quality. You might find it cheaper in grocery stores too.