Escarole is a leafy green that doesn’t always get the attention it deserves. Often overshadowed by other greens like spinach and kale, it offers a unique, slightly bitter flavor that can elevate a variety of dishes. But what’s another name for escarole? This versatile green is also known as broad-leaved endive and belongs to the chicory family. Its various names and the confusion around them make it an interesting ingredient to explore in your kitchen, especially in Mediterranean-inspired dishes like soups and sautés.
Not only is escarole a fantastic addition to any meal, but it’s also a great green to use when you’re looking for something more exciting than lettuce. Its slightly bitter flavor makes it a perfect companion to rich dishes, cutting through fats and adding a unique complexity. In Mediterranean cuisine, escarole is a staple, commonly appearing in soups, sautés, and salads. Plus, escarole is part of the broader chicory family, which includes well-known greens like radicchio and Belgian endive. If you’ve ever wondered how escarole fits into this family, here’s a look at what makes this green so special and how to use it.
For more on greens and their uses, you might find the Exploring Escarole: A Versatile Green article particularly helpful.
What Is Escarole Known As?
Escarole is a member of the Cichorium plant family, which also includes frisée, radicchio, and endive. Its broad, slightly curly leaves and mild bitterness make it stand out among other leafy greens. However, this versatile green is known by many different names, depending on the region and culinary context.
Some of the most common names for escarole include:
- Broad-leaved endive
- Chicory
- Frisée (although technically a different variety, it’s often confused with escarole)
- Radicchio (another chicory family member, though radicchio is red and has a sharper flavor)
These various names often lead to confusion, especially in recipes that call for one type of chicory but use another. For instance, while escarole and frisée share a similar flavor profile, their textures differ significantly. Where frisée has narrow, curly leaves, escarole has broad, flat leaves that are sturdier, especially when cooked.
When shopping for escarole, you may find it labeled as broad-leaved endive or simply as chicory. Understanding these different names can help you find the right green for your recipes, ensuring you get the best flavor and texture for your dish.
Escarole in Culinary Traditions
Escarole is an integral part of Mediterranean cooking, particularly in Italian and French cuisine. Its slightly bitter flavor makes it a natural fit for soups and stews, where its bitterness mellows when cooked. In Italy, escarole is commonly featured in dishes like Italian wedding soup, a hearty dish where the bitter greens balance the richness of the broth and meatballs.
In addition to soups, escarole can be sautéed with garlic and olive oil for a simple yet flavorful side dish. Its tender inner leaves are perfect for fresh salads, adding a hint of bitterness to complement other ingredients. Because of its versatility, escarole is often used in a wide range of Mediterranean-inspired dishes.
What’s Another Name for Escarole?
As part of the Cichorium family, escarole shares its name with several related greens. These include:
- Chicory escarole: This name is commonly used in Mediterranean countries, especially in Italy.
- Curly endive: While related to escarole, curly endive is more frilly and tender.
- Radicchio: A red-leaved chicory with a more intense bitter flavor, radicchio is another member of the same family.
- Broad-leaved endive: Often used interchangeably with escarole, particularly in European countries.
These various names are often used depending on the region and the context of the recipe. In many cases, when you see chicory listed as an ingredient, it may be referring to escarole or one of its close relatives. This is especially true in Mediterranean dishes, where chicory is a staple ingredient.
Escarole vs. Other Leafy Greens
One of the most common questions surrounding escarole is how it compares to other leafy greens. While escarole belongs to the chicory family, it shares some similarities with other popular greens like spinach, arugula, and kale.
Escarole vs. Endive
Endive and Escarole are closely related, but they differ in several key ways. Escarole has broad, flat leaves, while endive (often referred to as curly endive) has narrower, curly leaves. In terms of flavor, endive is more bitter than escarole, making escarole a better choice for those who prefer a milder bitterness in their dishes.
Escarole vs. Spinach
While both escarole and spinach are commonly used in cooked dishes, they have distinct differences. Spinach has a much softer texture and a sweeter, more neutral flavor compared to escarole, which holds up better when cooked and adds a slightly bitter note to dishes.
Escarole vs. Kale
Kale is another green with a strong flavor, but it has a tougher texture compared to escarole. Kale is also more fibrous and has a stronger bitterness, making it less versatile in certain dishes. In contrast, escarole can be used both raw and cooked, providing more flexibility in the kitchen.
Substitutes for Escarole
Sometimes, you may not be able to find escarole at your local market. Fortunately, there are several suitable substitutes that can be used in its place, depending on the dish you’re preparing.
- Spinach: A common substitute, especially in soups or sautés. It has a softer texture but works well in cooked dishes.
- Arugula: Adds a peppery flavor similar to escarole, though its leaves are more delicate.
- Radicchio: While more bitter and colorful, radicchio can be used in place of escarole in salads or as a braised side dish.
- Frisée: With its curly texture and bitter flavor, frisée is a great replacement in salads.
Each of these greens brings its own unique flavor and texture to the dish, so choosing the right substitute depends on your preferences and the recipe you’re working with.
How to Choose, Store, and Prepare Escarole
When selecting escarole, look for heads that are firm with crisp, dark green outer leaves. The inner leaves should be lighter in color and more tender. Avoid escarole with wilted or discolored leaves, as this indicates that it’s past its prime.
Storing Escarole
- Store escarole unwashed in the refrigerator, wrapped in a plastic bag to keep it fresh.
- Properly stored, escarole will stay fresh for up to five days.
Preparing Escarole
- Rinse escarole thoroughly before use, as dirt often clings to its leaves.
- The inner, lighter leaves are best for raw dishes like salads.
- For cooked dishes, the sturdier outer leaves are ideal for sautéing or adding to soups.
FAQ About Escarole
What is the difference between escarole and endive?
Escarole has broader, flatter leaves and a milder bitterness compared to curly endive, which has tightly curled leaves and a more intense flavor.
Can you eat escarole raw?
Yes, escarole can be eaten raw. The tender inner leaves are perfect for salads, while the outer leaves are better suited for cooking.
What is the best substitute for escarole in soup?
Spinach or arugula are excellent substitutes for escarole in soups, offering similar texture and flavor.
Is escarole similar to lettuce?
While escarole shares a similar shape to some lettuces, its flavor is much more bitter, and its leaves are sturdier, making it better suited for cooked dishes.
What can I use if I can’t find escarole?
If you can’t find escarole, radicchio or frisée are great substitutes, especially in salads.
Culinary Uses of Escarole
Escarole is incredibly versatile in the kitchen, making it a staple in Mediterranean cuisine. One of the most popular ways to use escarole is in Italian wedding soup, where its slightly bitter flavor contrasts beautifully with the richness of the broth and meatballs.
Sautéed Escarole
Sautéing escarole with garlic and olive oil is one of the simplest and most delicious ways to enjoy this green. The bitterness of the escarole mellows as it cooks, and the olive oil and garlic bring out its natural flavor.
- Ingredients: Escarole, garlic, olive oil, lemon juice (optional)
- Method:
- Heat olive oil in a pan over medium heat.
- Add chopped garlic and cook until fragrant.
- Add the chopped escarole leaves and sauté until wilted.
- Season with salt, pepper, and a squeeze of lemon juice if desired.
Escarole in Soups
Escarole is also a fantastic addition to soups. In Italian cooking, it’s often added to broth-based soups or minestrone, where its flavor can shine.
- Popular dishes:
- Italian wedding soup
- Escarole and white bean soup
- Minestrone with escarole
Escarole in Agriculture
Escarole is relatively easy to grow and is often included in crop rotations due to its low-maintenance needs. It thrives in cooler climates, which makes it a popular choice for farmers in temperate regions. Farmers often appreciate escarole because it doesn’t require extensive resources to grow, making it a sustainable crop. For more about sustainable farming practices, you can explore Sustainable Agriculture Techniques.
Conclusion
Escarole may not be as famous as spinach or kale, but it’s a versatile and flavorful green that can elevate your cooking. Whether you’re using it in soups, salads, or as a sautéed side dish, escarole adds a depth of flavor that other greens can’t match. Its mildly bitter taste pairs well with rich ingredients, making it a valuable addition to a variety of dishes.
Next time you’re at the grocery store, pick up some escarole and experiment with it in your kitchen. Whether you’re making a classic Italian wedding soup or simply sautéing it with garlic and olive oil, this humble green has the power to take your dishes to the next level. You can also explore more recipes and culinary tips from Beth’s Recipes, such as Old Fashioned Salmon Patties, to round out your next meal.
