Escarole

Season: spring through fall

Storage: Wrap fresh escarole in paper towels stored in an unsealed plastic bag in the refrigerator or in the crisper.

Other Names: Broad-Leaved Endive, Bavarian Endive, Batavian Endive, and Scarole.

Fun Facts: Escarole is believed to be native to Sicily and the Mediterranean region. It looks like a lettuce, however it’s part of the chicory family, also known as “bitter greens.” The sharp taste of the escarole makes it great for braising and a delicious addition to soups!

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Nona’s Escarole Soup

Recipe by Alyssa Gengaro (PIF Food Hub Coordinator) 

This recipe was taught to Alyssa by her sweet Italian grandmother – her Nona. Enjoy this delicious recipe that has been passed down for generations.

Ingredients

  • 1 head of escarole (chopped)

  • 1 yellow onion (medium sized, chopped)

  • 2 cups celery (chopped)

  • 2 cups potatoes (cut into cubes)

  • 6 cloves of garlic (minced)

  • 1 15oz can of cannellini beans

  • 32 oz vegetable stock or chicken broth

  • Salt, pepper, oregano, crushed pepper (to taste)

Instructions

  • Cook onions on medium to low heat until translucent, Then, add celery and potatoes (optional: chopped carrots)

  • Add garlic until fragrant. Add salt, oregano, pepper, and crushed pepper (to taste)

  • Add escarole and cook until wilted. Once wilted, add your vegetable stock or chicken broth. Simmer on low heat for 30 mins.

  • Serve with crusty bread and parmesan cheese. Buon appetito!

Note- This recipe is for raw vegetables

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