Escarole is a leafy green vegetable that is part of the chicory family, along with endive, radicchio, and Belgian endive. It has slightly bitter, yet tender leaves that are loaded with nutrients like vitamins A, C, and K, as well as fiber and minerals. Escarole can be enjoyed raw in salads or sautéed and added to various dishes for a delicious flavor and nutritional boost. Today, we will explore three different ways to cook escarole – sautéing, braising, and adding it to soups.

1. Sautéed Escarole

Sautéing escarole is a quick and simple technique that brings out its natural flavors while preserving most of its nutrient content. To sauté escarole:

– Wash the escarole thoroughly under running water to remove any dirt from the leaves.

– Cut off the tough bottom stem and separate the leaves.

– Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat.

– Add 3 to 4 minced garlic cloves and cook until they become fragrant.

– Add the escarole leaves in batches, stirring frequently until they wilt down.

– Season with salt and pepper, to taste.

– Squeeze fresh lemon juice over the top before serving.

Serve sautéed escarole as a side dish or toss it in pasta for a delicious meal.

2. Braised Escarole

Braising softens the bitterness of escarole and gives it a silky texture. To braise escarole:

– Clean the escarole as mentioned above under Sautéed Escarole.

– Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.

– Add 1 chopped onion and cook until softened (about 5 minutes).

– Add 3 to 4 minced garlic cloves and cook until fragrant.

– Add the escarole leaves, along with a splash of chicken or vegetable broth (about ½ cup), and salt and pepper to taste.

– Cover the pot, reduce the heat to low, and let it simmer for about 20 minutes.

– Remove the lid and cook for an additional 5 to 10 minutes to reduce any remaining liquid.

Braised escarole makes a delicious side dish or can be served over a bed of rice or quinoa.

3. Escarole in Soups

Escarole is a fantastic addition to soups, providing a nutritious boost to your meal. A classic example is Italian Wedding Soup, where escarole is simmered with meatballs, pasta, and chicken broth. To make escarole soup:

– Prepare your favorite soup base (e.g., chicken or vegetable broth) in a large pot.

– As the soup simmers, clean the escarole as mentioned above under Sautéed Escarole.

– Roughly chop the escarole leaves and add them to the simmering soup during the last 10 minutes of cooking.

Experiment by adding escarole to other soup recipes like minestrone or lentil soup for a burst of flavor and nutrition benefits.

In conclusion, cooking escarole can be as simple or creative as you wish. By sautéing, braising, or incorporating it into soups, you can easily add this healthy leafy green to your meals while enjoying its unique taste and texture.