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A leafy vegetable from the chicory family, escarole is similar to endive or frisée. Escarole, however, has longer, curlier leaves which vary in taste depending on where they are in the bunch. The outer, greener leaves tend to be a bit tougher and more bitter, so they lend themselves well to cooking. Like a lot of chicories, escarole is traditional in Italian food, so try those outer leaves simmered into an Italian wedding soup, or sautée them with garlic, oil and white beans for a hearty winter dish. The inner, yellower leaves are more tender with a milder flavor that is excellent raw. They add texture taste great paired in a salad with fruit or pungent cheeses like goat or blue.
Sourced from Landisville Cooperative, Vineland NJ and Dagele Bros Produce, Florida NY
Store wrapped in a damp paper towel in a reusable, breathable plastic bag in the crisper drawer of the fridge for up to a week. Replace the damp paper towel as necessary.