Escarole Dish

Escarole, a member of the chicory family with broad, slightly curly leaves, brings a mildly bitter flavor to the table, which can add a delightful depth to various dishes. Its hearty texture holds up well whether it is cooked or used fresh, making it versatile for soups, sautés, and salads. When preparing escarole, consider balancing its bitterness by pairing it with sweet, salty, or acidic components such as apples, nuts, bacon, or a vinaigrette. Braising or wilting also mellows its flavor, which makes it a comforting addition to warm meals like stews and Italian wedding soup.