Vegetables · Fresh
Escarole
Also called broad-leaved endive, scarola
Broad-leaved endive with pale, gently bitter leaves; eaten raw in salads, or wilted with garlic, in Italian soups and Dutch andijviestamppot.
What can replace it
- T2 · GoodChicory
Crisper and more bitter; slice and braise or use raw.
- T2 · GoodFrisée
Curlier and more bitter; stays crunchier.
- T3 · In a pinchRadicchio
Much more bitter and red.
- T3 · In a pinchSwiss chard
No bitterness; just tender greens for soups.
Cook with Escarole
No recipes use it yet.