How To Prepare Escarole | From Bitter to Better

To prepare escarole, thoroughly wash its broad, crinkly leaves, trim the tough core, and then chop or separate for cooking or raw use.

Escarole, with its distinctive slightly bitter edge and robust texture, brings a wonderful depth to a variety of dishes, from crisp salads to comforting braises. Understanding how to handle this versatile chicory green unlocks its full potential, transforming it into a kitchen staple you’ll reach for often.

Understanding Escarole: What It Is and Its Culinary Appeal

Escarole (Cichorium endivia latifolium) belongs to the chicory family, a group of leafy greens known for their characteristic bitter notes. Unlike its more intensely bitter cousins like radicchio or endive, escarole offers a milder, more approachable bitterness, particularly in its inner, lighter leaves.

Its broad, wavy leaves range from a deeper green on the outer layers to a pale, almost yellow-white in the heart. This variation in color corresponds to a gradient in flavor and texture; the outer leaves are more fibrous and assertively bitter, while the inner leaves are tender and milder. This versatility makes escarole suitable for both raw and cooked applications, providing structure and flavor that stands up well in many preparations.

Selecting the Best Escarole

Choosing a fresh head of escarole is the first step to a delightful dish. Look for vibrant, crisp leaves without wilting, yellowing, or brown spots. The outer leaves should be firm and tightly packed, indicating freshness.

A healthy head of escarole will feel substantial for its size. Avoid any heads with soft spots or excessive moisture, as these are signs of spoilage. The core should be clean and firm, not discolored or mushy. While some outer leaves might show minor blemishes from handling, the majority of the head should appear unblemished and robust.

How To Prepare Escarole: Cleaning and Trimming

Proper cleaning and trimming are essential to remove any grit and prepare escarole for its intended use. Escarole’s crinkly leaves can trap soil, so a thorough wash is non-negotiable.

1. Separate the Leaves: Begin by detaching the individual leaves from the core. You can do this by cutting around the base of the core with a sharp knife, or by simply pulling the leaves away by hand.
2. Inspect and Trim: Examine each leaf. Remove any heavily bruised, discolored, or damaged portions. For the tougher outer leaves, you might want to trim off a bit more of the fibrous stem end.
3. Wash Thoroughly: Place the separated leaves in a large bowl or a clean sink filled with cool water. Swish the leaves around gently to dislodge any dirt. Let them soak for a few minutes, allowing any grit to settle at the bottom. Repeat this process with fresh water two or three times until the water remains clear.
4. Dry Completely: For raw preparations, thoroughly drying the escarole is crucial to prevent a watery dressing. A salad spinner is highly effective for this. Alternatively, pat the leaves dry with clean kitchen towels. For cooked applications, a thorough spin or pat dry is still beneficial to prevent excess water from diluting flavors or steaming rather than searing.
5. Chop or Tear: Once clean and dry, the escarole is ready for further preparation. For salads, you might tear the leaves into bite-sized pieces. For cooking, a rough chop is often suitable. The inner, milder leaves can be kept larger, while the outer, tougher leaves might benefit from a finer chop.

Different parts of the escarole head offer distinct characteristics, making them suitable for varied culinary uses. Understanding these differences helps in maximizing its potential.

Storing Escarole for Freshness

Proper storage ensures your escarole remains crisp and flavorful for as long as possible. Freshness directly impacts both taste and texture.

After bringing escarole home, avoid washing it until you are ready to use it, as excess moisture can accelerate spoilage. Wrap the unwashed head loosely in a damp paper towel, then place it in a perforated plastic bag or a breathable produce bag. Store it in the crisper drawer of your refrigerator.

When stored correctly, a head of escarole can remain fresh for 5 to 7 days. If you’ve already washed and dried the leaves, store them in an airtight container lined with paper towels to absorb any residual moisture. The USDA emphasizes that proper refrigeration, ideally between 32°F and 40°F (0°C and 4°C), significantly extends the safe storage life of fresh greens like escarole.

Cooking Escarole: Versatile Applications

Escarole transforms beautifully with heat, mellowing its bitterness and softening its texture while retaining a pleasant chew. Its robust nature makes it an excellent candidate for various cooking methods.

Sautéing and Wilting

Sautéing is a quick and popular method that brings out escarole’s earthy notes. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the chopped escarole, cooking in batches if necessary to avoid overcrowding the pan. Toss frequently until the leaves wilt and turn bright green, typically 5-7 minutes. A splash of chicken or vegetable broth, or a squeeze of lemon juice, can brighten the flavor.

Braising and Stewing

For a deeper, more tender result, braising escarole is a wonderful choice. This method works particularly well with the tougher outer leaves. Sauté aromatics like onions, garlic, and perhaps some pancetta. Add the escarole, a liquid such as broth, wine, or diced tomatoes, and simmer gently, covered, for 15-25 minutes until very tender. Braised escarole is a classic addition to Italian-American dishes, often paired with beans or sausages.

Blanching

Blanching can be used to reduce escarole’s bitterness and tenderize it slightly before adding to other dishes or serving cold. Bring a pot of salted water to a rolling boil. Submerge the escarole for 1-2 minutes, then immediately transfer it to an ice bath to stop the cooking process. Drain well and squeeze out excess water. Blanched escarole can then be chopped and added to salads, pasta fillings, or quickly sautéed.

Escarole in Raw Preparations

The inner, paler leaves of escarole are particularly excellent for raw applications. Their mild bitterness and crisp texture add a refreshing element to salads, providing a pleasant contrast to sweeter or richer ingredients.

When using escarole raw, ensure it is impeccably clean and thoroughly dry. Excess moisture can dilute dressings and make the leaves limp. Pair it with robust vinaigrettes, creamy dressings, or bright citrus-based options. Its sturdy nature means it won’t wilt immediately under a dressing, making it a good choice for meal prep salads.

Flavor Pairings and Culinary Tips

Escarole’s unique flavor profile makes it a versatile ingredient that complements a wide array of ingredients. Its slight bitterness is a natural foil for rich, savory, or sweet components.

• Richness: Pair escarole with fatty meats like sausage, bacon, or pancetta. The rendered fat adds flavor, and the greens cut through the richness.
• Acidity: A squeeze of lemon juice or a splash of vinegar brightens escarole’s flavor, helping to balance its bitterness.
• Sweetness: Ingredients like caramelized onions, roasted sweet potatoes, or dried cranberries can provide a sweet counterpoint to escarole’s earthiness.
• Umami: Parmesan cheese, anchovies, or mushrooms enhance escarole’s savory depth, especially in cooked dishes.
• Texture: Toasted nuts, croutons, or crispy fried garlic add a welcome textural contrast to both raw and cooked escarole.

For a simple yet satisfying side, sauté escarole with garlic, a pinch of red pepper flakes, and finish with a drizzle of good olive oil and a grating of Pecorino Romano cheese. This preparation highlights its inherent qualities beautifully.