Escarole, a slightly bitter, leafy green vegetable, often gets overlooked in the produce aisle. But this member of the chicory family deserves a spot in your culinary repertoire. Its unique flavor profile and sturdy texture make it incredibly versatile, lending itself to a variety of cooking methods and dishes. This guide will delve into the world of escarole, exploring how to prepare, cook, and enjoy this nutritional powerhouse.
Understanding Escarole: More Than Just a Lettuce
Escarole is frequently mistaken for lettuce, but it boasts a distinct character. It has broad, slightly curly leaves that are pale green on the inside and darker green on the outside. Its flavor is mildly bitter, more assertive than iceberg lettuce but less intense than radicchio. The bitterness, in fact, is one of escarole’s defining characteristics and a key element in its appeal to those seeking complex flavors.
Understanding its characteristics is the first step toward appreciating escarole. The slightly bitter taste is what sets it apart and makes it an excellent complement to rich or savory dishes.
The Nutritional Benefits of Escarole
Escarole is packed with nutrients, making it a healthy addition to any diet. It’s a good source of vitamins A and C, as well as folate and fiber. These nutrients contribute to overall health and well-being. Vitamin A is crucial for vision and immune function, while vitamin C is a powerful antioxidant. Folate is important for cell growth and development, and fiber aids in digestion and helps regulate blood sugar levels.
Furthermore, escarole is low in calories, making it a great choice for those watching their weight. Its high water content also contributes to hydration. So, not only does escarole taste good, but it’s also good for you.
Preparing Escarole: From the Market to Your Plate
Before you can enjoy escarole, proper preparation is essential. This involves selecting a good head, washing it thoroughly, and cutting it correctly. These steps ensure you get the best flavor and texture from your escarole.
Selecting the Perfect Head of Escarole
When choosing escarole at the grocery store or farmer’s market, look for a head that is firm and compact. Avoid heads with wilted or yellowing leaves, as these are signs of age and potential spoilage. The leaves should be vibrant green, particularly on the outer edges. A healthy, fresh head of escarole will have a slight sheen and a crisp texture.
Inspect the base of the head for any signs of damage or discoloration. If the base appears slimy or moldy, it’s best to choose a different head. The size of the head is also a factor to consider. A smaller head may be more tender, while a larger head will offer more volume.
Washing Escarole: A Crucial Step
Escarole leaves can often harbor dirt and grit, so thorough washing is crucial. The best way to wash escarole is to separate the leaves from the head. Fill a large bowl or sink with cold water. Submerge the leaves and gently swish them around to loosen any dirt.
Lift the leaves out of the water, leaving the dirt behind. Repeat this process several times until the water is clear. This step is vital for removing any hidden debris. Once the leaves are clean, dry them thoroughly using a salad spinner or by patting them dry with paper towels.
Cutting Escarole: Different Strokes for Different Folks
The way you cut escarole will depend on how you plan to use it. For salads, you can simply tear the leaves into bite-sized pieces. For soups and braised dishes, you may want to chop the escarole into larger pieces.
To remove the core, which can be quite bitter, cut the head of escarole in half lengthwise and then cut out the core with a knife. Removing the core is highly recommended to mitigate bitterness. Alternatively, you can simply slice off the bottom inch of the head to remove the core.
Cooking with Escarole: Unleashing Its Culinary Potential
Escarole’s versatility shines in the kitchen. It can be enjoyed raw in salads, sautéed as a side dish, braised with beans, or added to soups and stews. The key is to understand how different cooking methods affect its flavor and texture.
Escarole in Salads: A Refreshing Twist
While escarole can be eaten raw, its bitterness can be off-putting to some. To tame the bitterness, consider pairing it with other ingredients that offer sweetness or acidity. A vinaigrette with a touch of honey or maple syrup can balance the bitterness nicely.
Other ingredients that complement escarole in salads include:
- Citrus fruits, such as oranges or grapefruit
- Dried cranberries or raisins
- Toasted nuts, such as walnuts or pecans
- Grated Parmesan cheese
- Crispy bacon or pancetta
Massaging the escarole leaves with the vinaigrette before adding other ingredients can also help soften them and reduce the bitterness. This technique allows the leaves to absorb the flavors of the dressing more effectively.
Sautéed Escarole: A Quick and Flavorful Side Dish
Sautéing escarole is a quick and easy way to prepare it as a side dish. The heat helps to mellow the bitterness and brings out the natural sweetness of the leaves.
To sauté escarole, start by heating some olive oil in a large skillet over medium heat. Add some minced garlic and sauté for a minute or two until fragrant. Then, add the chopped escarole and cook until it wilts and becomes tender, about 5-7 minutes.
Season with salt, pepper, and a pinch of red pepper flakes for a little heat. You can also add other ingredients, such as:
- Pine nuts
- Raisins
- Lemon juice
- Grated Parmesan cheese
A squeeze of lemon juice at the end adds brightness and helps to further balance the bitterness. Sautéed escarole makes a delicious and healthy accompaniment to grilled meats, fish, or poultry.
Braised Escarole: A Hearty and Comforting Meal
Braised escarole is a more substantial dish that’s perfect for a cold winter evening. Braising involves cooking the escarole slowly in liquid, which tenderizes the leaves and infuses them with flavor.
A classic braised escarole recipe often includes beans, such as cannellini or Great Northern beans. Start by sautéing some garlic and onions in olive oil. Add the escarole and cook until it wilts. Then, add the beans, some chicken or vegetable broth, and seasonings.
Bring the mixture to a simmer, cover, and cook for about 30-45 minutes, or until the escarole is very tender. Slow braising mellows the bitterness of the escarole and creates a rich, flavorful broth. Serve the braised escarole with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Escarole in Soups and Stews: Adding Depth and Texture
Escarole is a welcome addition to soups and stews, adding both flavor and texture. Its slightly bitter taste complements the savory flavors of the broth and other ingredients.
Escarole can be added to almost any type of soup or stew, but it pairs particularly well with:
- Chicken soup
- Italian wedding soup
- Bean soups
- Vegetable soups
Add the escarole towards the end of the cooking time, as it doesn’t need to cook for very long. Adding it too early can result in overcooked, mushy escarole. Simply stir the escarole into the soup or stew and cook until it wilts, about 5-10 minutes.
Tips and Tricks for Enjoying Escarole
Experimenting with different cooking methods and flavor combinations is the best way to discover how you like to eat escarole. Here are a few additional tips to keep in mind:
- Balance the bitterness: Pair escarole with ingredients that offer sweetness, acidity, or richness.
- Don’t overcook it: Escarole can become mushy if overcooked, so cook it until it’s just tender.
- Use high-quality olive oil: Olive oil adds flavor and richness to escarole dishes.
- Season generously: Escarole can handle bold flavors, so don’t be afraid to season it generously with salt, pepper, and other spices.
- Try different varieties: There are different varieties of escarole, each with its own unique flavor and texture.
Creative Escarole Recipes to Try at Home
Beyond the basics, there are numerous creative ways to incorporate escarole into your cooking. Consider these ideas to expand your escarole horizons:
- Escarole and White Bean Pizza: Top pizza dough with sautéed escarole, white beans, garlic, and mozzarella cheese.
- Escarole and Sausage Stuffed Shells: Combine cooked escarole with Italian sausage, ricotta cheese, and Parmesan cheese to stuff jumbo pasta shells.
- Escarole Pesto: Blend escarole with garlic, pine nuts, Parmesan cheese, and olive oil to create a unique and flavorful pesto.
- Escarole and Gruyere Quiche: Add sautéed escarole and Gruyere cheese to a classic quiche recipe.
- Grilled Escarole: Brush escarole halves with olive oil and grill them until slightly charred for a smoky flavor.
These are just a few examples of the many ways you can enjoy escarole. With a little creativity, you can easily incorporate this versatile green into your everyday meals.
Storing Escarole for Maximum Freshness
Proper storage is essential to keep escarole fresh and crisp. To store escarole, wrap the unwashed head in a damp paper towel and place it in a plastic bag in the refrigerator.
This will help to prevent the leaves from drying out and wilting. Escarole will typically keep for about 3-5 days in the refrigerator.
Avoid storing escarole near fruits that produce ethylene gas, such as apples and bananas, as this can cause the escarole to spoil more quickly. When you’re ready to use the escarole, wash it thoroughly and remove any wilted or damaged leaves.
Conclusion: Embrace the Versatility of Escarole
Escarole is a versatile and nutritious green that deserves a place on your plate. From salads to soups to braised dishes, its slightly bitter flavor and sturdy texture make it a welcome addition to a variety of cuisines. By understanding how to properly prepare and cook escarole, you can unlock its full culinary potential and enjoy its many health benefits. So, the next time you’re at the grocery store, don’t overlook the escarole. Embrace its unique flavor and discover the many delicious ways to eat it.
What does escarole taste like, and is it bitter?
Escarole has a slightly bitter taste, especially in the inner, paler leaves. The outer, greener leaves tend to have a more assertive and pronounced bitterness. The level of bitterness can vary depending on the time of year and the specific variety, but it’s generally less bitter than other leafy greens like radicchio.
Despite its slight bitterness, escarole’s flavor is quite versatile and can be balanced with other ingredients. Cooking methods like braising, sautéing, or grilling can help mellow the bitterness and bring out its subtle sweetness. Combining it with acidic ingredients like lemon juice or vinegar, or incorporating sweet elements like raisins or honey, can further enhance its flavor profile.
How do I properly wash and prepare escarole before cooking?
Washing escarole thoroughly is crucial to remove any dirt or grit that may be trapped between the leaves. The best way to wash it is to separate the leaves from the head, similar to how you would prepare lettuce. Submerge the separated leaves in a large bowl of cold water, gently agitating them to loosen any debris.
After soaking, lift the leaves out of the water, leaving any dirt behind at the bottom of the bowl. Rinse the leaves under cool, running water to ensure they are completely clean. Dry the leaves using a salad spinner or by gently patting them dry with a clean kitchen towel. Once washed and dried, the escarole is ready to be chopped or torn into smaller pieces for your recipe.
What are some popular ways to cook escarole?
Escarole’s robust texture and flavor make it well-suited for a variety of cooking methods. Braising is a popular technique, often used in Italian cuisine, where escarole is slowly cooked in broth or wine with ingredients like garlic, beans, and sausage. This method tenderizes the leaves and infuses them with rich flavors.
Another popular method is sautéing escarole with olive oil, garlic, and red pepper flakes. This quick and easy cooking technique allows the escarole to retain some of its crispness while mellowing its bitterness. Escarole can also be added to soups, stews, and pasta dishes to add a slightly bitter, leafy green element.
Can escarole be eaten raw, and if so, how should it be prepared?
While escarole is often cooked to reduce its bitterness, it can be eaten raw, especially if the leaves are young and tender. Opt for the paler, inner leaves, as they tend to be less bitter than the outer, greener leaves. Chopping or shredding the escarole into thin strips will also help to soften the texture and make it easier to chew.
To enjoy escarole raw, it’s best to pair it with other ingredients that can balance its bitterness. A vinaigrette dressing with a good balance of acidity and sweetness is an excellent choice. Consider adding fruits like pears or apples, or nuts like walnuts or pecans, to complement the escarole’s flavor. Massaging the dressing into the escarole can also help to break down the cell structure and reduce the bitterness.
What are the nutritional benefits of eating escarole?
Escarole is a nutrient-rich leafy green that offers several health benefits. It is an excellent source of vitamins A and K, both of which are essential for maintaining healthy vision, skin, and bones. Additionally, escarole contains a good amount of vitamin C, an antioxidant that supports the immune system and protects against cell damage.
Beyond vitamins, escarole is also a good source of dietary fiber, which aids in digestion and promotes gut health. It also provides minerals like potassium, which helps regulate blood pressure, and folate, important for cell growth and development. Being low in calories and fat, escarole makes a healthy addition to any diet.
How should escarole be stored to keep it fresh?
To keep escarole fresh for as long as possible, it’s important to store it properly. Begin by removing any damaged or wilted outer leaves. Wrap the entire head of escarole loosely in a slightly damp paper towel.
Place the wrapped escarole in a perforated plastic bag and store it in the crisper drawer of your refrigerator. This will help maintain the humidity level around the escarole, preventing it from drying out too quickly. Properly stored escarole can typically last for up to a week in the refrigerator.
Can escarole be substituted with other greens in recipes?
While escarole has a unique flavor profile, it can be substituted with other greens in certain recipes, though the taste will vary. Endive is the closest substitute in terms of bitterness and texture, as it belongs to the same family of plants. However, endive tends to be more expensive and may not be as widely available.
Other leafy greens that can be used as substitutes include radicchio, which is more bitter than escarole, or curly endive (frisée), which has a similar texture but a milder flavor. Spinach, kale, or chard can also be used as substitutes, but they lack the characteristic bitterness of escarole. Consider adjusting the other ingredients in your recipe to balance the flavor depending on the substitute you choose.