All About Escarole

• Sautéed: Cook escarole with olive oil and garlic for a simple side. Add a pinch of red pepper flakes and a squeeze of lemon to add a pop of heat and brightness.
• In soups and stews: Add escarole to soups like Italian wedding soup or white bean stew. Its sturdy leaves hold up well in liquid and give the soup more texture and heartiness.
• Grilled: Lightly brush escarole leaves with olive oil and grill until slightly charred. Grilled escarole adds a smoky flavor to salads or sandwiches.
• Raw in salads: Use tender inner leaves in salads. Combine with sweet fruits, nuts, and cheeses to balance the mild bitterness. A light vinaigrette can enhance its natural flavors.
• Braised: Slow-cook escarole in broth or wine until tender. Braised escarole pairs well with roasted meats or can even be mixed with pasta.
• Stuffed: Use larger leaves to wrap fillings like rice, meats, or veggies, and then bake or steam.

To keep escarole fresh, remove any damaged or wilted outer leaves. Avoid washing before storing it to prevent excess moisture. Wrap the escarole loosely in a paper towel to absorb moisture and place it in a plastic bag or perforated produce bag. Store it in the crisper drawer of your refrigerator. Escarole typically stays fresh for up to a week, but we recommend using it within a few days to take advantage of the best flavor and texture.

Yes. While escarole is best enjoyed fresh, you can freeze it if you have more than you can use. Keep in mind that freezing alters its texture, making it unsuitable for raw dishes like salads, but it’s still great for cooked recipes.

Before freezing escarole, boil the leaves for about two minutes, then immediately transfer them to an ice bath to stop cooking. Drain and pat dry until all the moisture is gone. Place the leaves in airtight freezer bags or containers.

Escarole is native to the Mediterranean region but is now grown worldwide in mostly temperate climates. It thrives in well-drained soil and cooler temperatures, making it a common crop in Europe and North America during spring and fall. Escarole prefers full sun to partial shade and can tolerate light frosts, which sometimes enhance its sweetness.