Understanding the Flavor Profile and Texture of Escarole
Escarole is a member of the chicory family, alongside radicchio and endive, but its flavor profile sits in a unique middle ground. It possesses a pleasant bitterness that is more pronounced than lettuce but milder than radicchio. The texture also varies significantly depending on the leaf's location on the head. The outer leaves are darker green, tougher, and more intensely bitter, making them ideal for cooking. Conversely, the inner leaves are paler, more tender, and less bitter, which is why they are often reserved for raw applications. This inherent versatility is what determines the best way to use escarole for any given dish.
Using Raw Escarole in Salads
For a crisp, raw salad, the best way to use escarole is to select the tender, less-bitter inner leaves. These are perfect for adding a textural crunch and a slightly peppery flavor to your greens.
- Classic Italian Escarole Salad: A simple yet elegant salad that pairs torn escarole leaves with a bright, acidic lemon vinaigrette, capers, and briny olives. The sharp, salty ingredients beautifully offset the escarole's bitterness.
- Escarole with Warm Anchovy Dressing: A popular preparation involves a warm, savory anchovy dressing. The heat from the dressing slightly wilts the escarole, tempering its bitterness while the umami-rich flavors add complexity.
- Fruit and Nut Salad: To create a harmonious balance of flavors, combine raw escarole with sweet and savory ingredients. For example, a salad with toasted walnuts, goat cheese, and sliced pears or peaches is a delightful combination.
Cooking Escarole in Hearty Soups and Stews
The sturdier, outer leaves of escarole are a perfect choice for cooked applications, as they hold their shape and texture without getting slimy like some other leafy greens. The cooking process mellows the bitterness, transforming the greens into a rich, tender component of the dish.
- Escarole and Beans (Pasta e Fagioli): A classic Italian peasant dish, this hearty stew is often made with cannellini beans, garlic, and broth. The escarole wilts into the creamy beans, providing a satisfying texture and balancing the rich flavors. Some recipes even add spicy sausage or parmesan rind for extra depth.
- Italian Wedding Soup: Escarole is a traditional ingredient in this beloved Italian soup, which features small meatballs and pasta in a clear, flavorful broth. The cooked escarole adds a subtle, herbaceous note and a soft texture that contrasts beautifully with the tender meatballs.
- Sausage and Escarole Stew: Sauté Italian sausage with garlic and red pepper flakes, then add escarole and chicken broth for a quick, flavorful stew. The salty, fatty sausage complements the mildly bitter greens perfectly.
Sautéing and Braising Escarole
Quickly sautéing or braising escarole is another excellent way to prepare it, yielding a tender yet robust side dish. The best way to use escarole in this context is to infuse it with garlic and other complementary flavors.
- Simple Sauté with Garlic and Oil: This preparation requires only a few ingredients: olive oil, garlic, and escarole. After sautéing the garlic, add the washed escarole leaves and cook until wilted and tender. A squeeze of lemon juice at the end adds brightness.
- Braised with Currants and Pine Nuts: For a more complex flavor profile, braise escarole with sweet currants and crunchy pine nuts. The sweetness and nutty texture balance the bitterness of the greens, creating a sophisticated side dish. A splash of vinegar can cut through the richness.
Comparison: Raw vs. Cooked Escarole
| Feature | Raw Escarole | Cooked Escarole |
|---|---|---|
| Flavor Profile | Pleasant and pronounced bitterness, peppery notes | Mellows significantly, becomes sweet and mild |
| Texture | Crisp, crunchy (especially inner leaves) | Tender, silky, holds shape well in liquid |
| Best Use | Salads, fresh wraps | Soups, stews, braises, side dishes |
| Best Leaves | Pale inner leaves and hearts | Darker, sturdier outer leaves |
| Pairings | Sweet fruits, creamy cheeses, acidic dressings | White beans, savory sausage, garlic, rich broths |
| Preparation Time | Very quick, no cooking required | Requires 10–30 minutes of simmering/braising |
A Note on Preparation
Regardless of the cooking method, proper cleaning is essential. Escarole's tightly packed leaves can trap a significant amount of dirt and grit. Always separate the leaves and wash them thoroughly in several changes of cold water before use. This simple step ensures a more enjoyable eating experience.
Conclusion: Your Escarole, Your Way
Ultimately, the best way to use escarole is to embrace its dual nature. Use the delicate inner leaves for a crisp, zesty salad, or braise the robust outer leaves in a comforting, warm dish. Whether you're making a classic Italian bean soup or a refreshing green salad, escarole offers a unique bittersweet flavor and satisfying texture that can elevate a wide range of meals. Its versatility makes it a rewarding and delicious addition to any kitchen.
What is the best way to use escarole?
Best ways to use escarole: To use escarole in salads, select the tender inner leaves. For soups, stews, or braised dishes, use the sturdier outer leaves, as cooking mellows their bitterness and they hold their texture well.
How do I prepare escarole for cooking?: Cut off the root end, separate the leaves, and wash them thoroughly in a few changes of cold water to remove dirt. This is particularly important for the tight head, which can trap grit. The leaves do not need to be completely dry for sautéing or braising, as the clinging water helps steam them.
Is escarole bitter?: Yes, escarole has a pleasant bittersweet flavor, but its bitterness mellows significantly when cooked. The inner leaves are less bitter than the outer, making them ideal for raw applications.
Can I use escarole as a substitute for spinach?: While escarole can be used in some recipes where spinach would, its texture and flavor differ. Escarole is sturdier and less prone to becoming mushy in soups, but has a more bitter flavor than spinach. It holds up well to longer cooking times than spinach does.
What flavors pair well with escarole?: Escarole pairs wonderfully with salty ingredients like olives, capers, anchovies, and parmesan cheese. It also balances well with sweet elements like raisins, fruit, or honey, and rich ingredients like sausage or white beans.
Is escarole healthy?: Yes, escarole is a nutritious green, rich in vitamins A, C, and K, as well as minerals like calcium, potassium, and iron. It's also a good source of fiber, which supports digestion.
How do you store fresh escarole?: To keep escarole fresh, store the unwashed head in a plastic bag in the refrigerator's crisper drawer. It is best used within a few days of purchase.
