Back to Basics

Back to Basics: Escarole

By Kendall Kish | March 11, 2013

escarole

Photo: Kendall Kish

Name: Escarole; Cichorium endivia

 

Origins: A variety of the chicory family, believed to have been brought to America by by colonists, but a native to the East Indies.

 

Nutritional Value: Escarole is rich in vitamins and minerals, especially folate.  It is also high in vitamins A, B, K, and fiber.

Peak Season: Late fall through winter.

Prep: Escarole looks like a head of lettuce, with curly, darker leaves on the outside and lighter on the inside. The outer leaves are slightly bitter, and are often sauteed or braised. Other common uses for escarole is raw in salads, or added to soups and stews as it maintains its body when heated.

Recipe: Lentil and Barley Soup with Escarole and Sausage

lentil soup, barley, escarole, soup, barley soup

Photo: Kendall Kish

Click here for more Back to Basics recipes from Kendall Kish.

More about: , , ,

You Might Also Like:

Newsletter

Featured Recipe

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger