Forktionary
Leafy Green, Vegetable | Vegan Vegetarian Gluten Free Low Calorie

Escarole

Cichorium endivia var. latifolium Allergen-Free
escarole

Sourcing & Taxonomy

  • Family Asteraceae
  • Primary Cuisine Mediterranean, Italian
  • Seasonality Fall-Winter (can be year-round)
  • Source Escarole plant

The Forktionary Angle

"Embrace the elegant bitterness of escarole, a sophisticated leafy green that adds depth and texture to both raw and cooked dishes."

Definition

A leafy green vegetable from the chicory family, known for its broad, slightly bitter leaves, popular in salads and cooked dishes.

Sensory Profile

TasteDistinctly bitter, nutty, slightly peppery, milder than other chicories
TextureCrisp (raw), tender (cooked)
AromaEarthy, slightly pungent
AcidityLow

Technical Metrics

Culinary Usage

Salads, soups (e.g., Italian wedding soup)

Storage Life

3-5 days (refrigerated, wrapped)

Vitamin K Content

222% DV (per 100g)

Nutrition Facts

Per 85g (1 cup chopped)
Calories17 kcal
Total Fat0.2 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein1.2 g
Total Carbohydrate3.4 g
Dietary Fiber3.1 g
Total Sugars0.4 g
Calcium78 mg
Iron0.9 mg
Potassium314 mg

Chef’s Secret

For raw salads, balance escarole's bitterness with a sweet or acidic vinaigrette. For cooking, blanching briefly can mellow its strong flavor.

Substitutions

Best Match

Frisée (Curly Endive)

1:1

Very similar bitter profile and crisp texture, excellent for salads or quickly sautéed.

Belgian Endive

1:1

Offers crisp, bitter leaves, though typically used in smaller, individual components.

Arugula

1:1

Provides a peppery, slightly bitter note, good for salads but softer texture.

Spinach

1:1

For cooked applications where a leafy green is needed, but lacks the bitterness and firm texture.

Buying Guide

Select crisp, bright green heads with no yellowing or wilting. Store unwashed in a plastic bag in the refrigerator.

Flavor Pairings

Garlic olive oil anchovies beans bacon lemon blue cheese.