HOME & GARDEN CONSUMER GUIDE
Discover Escarole
The chicory family ranges from the aristocratic endive and trendy, burgundy-red radicchio to the plebeian dandelion greens. It also includes the shaggy escarole, a frizzy version the French call frisée and that U.S. markets often label curly endive. Of all these bitter greens, escarole is my favorite.
As a child, I did not like it when my mother tossed chopped escarole into a green salad because it was too bitter for my young palate. After college, traveling in Europe, I discovered braised escarole, then soup made with escarole and white beans, and I developed a taste for this assertive green. Flat, flaring heads of escarole, also called ’scarole, or chicory, are a favorite because of their crisp texture, balance between sweet and bitter flavors, and versatility.
Cooking tenderizes escarole nicely. Around the Mediterranean, this usually means sautéing it in a generous amount of olive oil, then adding water and simmering until the escarole melts. I use a leaner method, one that also mutes its sharpness to a comfortable level for most Americans.
Start by selecting escarole with unblemished leaves, white stems shading up to rich green tops and a generous, pale yellow heart. Cut away or tear off most of the fibrous white portion of the leaves. Be sure to wash escarole very well, as it grows in sandy soil that leaves unpleasant grit.
Boil the leaves for five minutes, less if you like strong-flavored greens, and drain well. This step also lets you then braise the escarole with less oil than otherwise needed.
Try combining braised escarole with a can of white cannelini beans. Uncooked, in salads, escarole has an affinity for pecans, walnuts, diced Gruyère cheese, sliced apple and slices of crisp Fuyu persimmon. Use a sharp vinaigrette dressing made with red wine and balsamic vinegar, or try a combination of rice vinegar and grapefruit juice.
Braised Escarole with Garlic
- 2 heads escarole, (2 1/4-2 1/2 lbs.)
- 2 Tbsp. extra virgin olive oil
- 4 large garlic cloves, cut lengthwise in thick slices
- 1 1/2 cups fat-free, low-sodium chicken broth, divided
- 1/8 tsp. red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Cut leaves off heads of escarole about 3 inches above the base to remove thick, white stems. Discard bruised leaves. Fill sink with cold water. Add escarole, swishing leaves vigorously to rinse off sand and grit. Drain and rinse sand from sink. Repeat this procedure. (This can be done up to 4 hours ahead. Shake most of the moisture off greens and store them in a plastic bag in refrigerator.)
Bring a large pot of water to a boil. When water boils, add the escarole. Cook greens 2 minutes. Transfer greens to a strainer. Run cold water over greens to cool. Drain well. Press greens to extract excess water, then use hands to squeeze greens, in several batches, to remove as much water as possible. Slice each batch of squeezed greens into roughly 1/2 to 1-inch strips.
Heat oil in medium skillet over medium heat. Sauté garlic until golden, about 3 minutes. Turn slices and cook until lightly colored. Remove garlic to a small bowl and set aside. Add escarole to pan, stirring to coat it with oil. Pour in broth and add pepper flakes. Bring liquid to a boil, then immediately reduce heat to a simmer. Cook until escarole is tender, according to taste.
Remove from heat and season to taste with salt and pepper. Serve hot, warm, or room temperature, garnished with reserved garlic slices.
Makes 4 servings.
Per serving: 109 calories, 7 g. total fat (1 g. saturated fat), 10 g. carbohydrate, 4 g. protein, 8 g. dietary fiber, 273 mg. sodium.
By Dana Jacobi for the American Institute for Cancer Research
“Something Different” is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR’s Stopping Cancer Before It Starts.
