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.
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