What Is Escarole and How Can I Use It?

Wondering what to do with escarole? This guide covers how to pick it, cook it, store it, and swap it — with 17 recipes to put it to work.

What is escarole?

What Is Escarole and How Can I Use It?

Escarole is a sturdy chicory green with broad, ruffled leaves that range from pale and mild in the center to darker and more bitter on the outside. It shows up in Italian-American cooking, hearty winter salads, and soups. Many people walk right past it because it looks like a slightly frilly romaine or green leaf lettuce.

The inner leaves are tender enough for raw salads. The outer leaves hold up to cooking and turn pleasantly savory when sautéed or simmered.

KEY POINTS

Inner leaves: mild enough for salads
Outer leaves: best sautéed, braised, or added to soups
Balances rich or salty ingredients (sausage, cheese, white beans, anchovy)
Keeps 5 to 7 days in the fridge

How to Use It

Wash escarole just before using — the ruffled leaves trap grit. Separate the leaves and swish them in a bowl of cold water, then dry in a salad spinner or clean towel.

Raw Use the pale inner leaves in salads. They pair well with a sharp vinaigrette, toasted nuts, or a little cheese. If the bitterness is too strong, toss the leaves with the dressing 10 to 15 minutes ahead so the acid softens the edge.

Cooked Sauté the outer leaves in olive oil with garlic until they just wilt — about 3 to 4 minutes. They also work in soups and braises; add them in the last 5 to 10 minutes so they keep some texture. Escarole stands up to long-cooked dishes better than spinach or chard.

RELATED: See the recipe for White Bean and Escarole Soup.

Nutrition Facts

Escarole is low in calories and supplies vitamin K, vitamin A, folate, and fiber. According to USDA FoodData Central, one cup of raw escarole provides roughly 8 calories, 1 gram of fiber, and significant amounts of vitamins A and K.

How to Store It

Keep unwashed escarole in a loose plastic bag or a perforated produce bag in the refrigerator crisper drawer. It stays good for 5 to 7 days. Do not wash it until you are ready to use it — extra moisture shortens shelf life. If the outer leaves start to wilt, trim them off; the inner leaves often remain usable a day or two longer.

Escarole Substitutes

The best swap depends on what you are making:

For salads: Tatsoi or young kale works well (Tatsoi gave a similar texture and mild bitterness in one test). Frisée is milder and more delicate.
For cooking: Swiss chard or mature spinach can stand in, though they cook faster and are less bitter. Radicchio adds more color and stronger bitterness; use less of it.
In soups or braises: Any sturdy green (mustard greens, turnip greens) works. Adjust cooking time — most alternatives need 2 to 3 minutes less than escarole.