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Escarole is a broad-leaved endive with sturdy, mildly bitter leaves. The outer leaves are darker and more bitter; inner leaves are pale and tender. Essential to Italian cuisine, it's wonderful in soups, especially Italian wedding soup.
Escarole IS a type of endive (broad-leaved endive). The endive family includes escarole (flat, broad leaves), Belgian endive (pale, torpedo-shaped), and frisée (curly endive). They're all chicories with varying bitterness. Escarole is the heartiest and best for cooking.
Escarole's broad, curly leaves trap sand and soil near the base. Always wash thoroughly: separate leaves, soak in cold water, swish gently, lift out (sand sinks), and repeat until water is clear. Spin or pat dry. This step is essential.
The pale inner heart leaves are mildest and most tender - perfect for raw salads. Outer dark green leaves are more bitter and tougher but become mild and silky when cooked. Use outer leaves for soups and sautés; save inner leaves for salads or garnish.
Store escarole unwashed, wrapped loosely in paper towels inside a plastic bag, in the refrigerator for up to 1 week. Wash thoroughly before use as sand collects between leaves. Inner leaves keep better than outer.
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