If you enjoy Italian food, you might have already encountered escarole — a leafy, bitter green that looks a lot like lettuce. There are two types of escarole, narrow-leaved escarole called curly escarole and a broad-leaved escarole. The outside leaves of an escarole head are green and bitter.
Broad leaved escarole
The darker outer leaves are ideal for braising or steaming. Prepared with olive oil, garlic, red pepper is great alone or as a side dish to meat or fish.
Sausage and potatoes with braised escarole
|Roasted baccala' with a side of braised escarole|
Escarole adds a nice touch in egg drop soup.
Escarole calzone: Simply roll out half of the dough into an oiled baking tray. Fill with the pre-cooked escarole then cover with the second half of the dough or roll out the dough, spread the pre-cooked escarole over the dough and fold over. Press the edges and bake.
In my opinion, between the added taste, the versatility of use in various dishes and the nutrients provided in each serving, escarole is an excellent food choice.