We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Escarole?

Malcolm Tatum
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Escarole is a form of endive that is both versatile and tasty. Sometimes referred to as broad chicory or common chicory and characterized by broad outer leaves, this member of the chicory clan does have a slightly bitter taste, but much less so than many other forms of endive. With a crinkled shape to the leaves, escarole is an example of greens that provide various degrees of flavor as the outer leaves are removed. While the outer leaves are a dark green, peeling back a layer will reveal a lighter shade of green. As more layers are peeled back, the leaves continue to lighten in shade. As the shade of the leaves lightens, the degree of bitter taste also lessens. The result is that it is possible to use different layers of escarole to achieve the taste you want with the dish you are preparing.

Perhaps the simplest of all dishes to prepare with escarole is a simple endive salad. Using the lighter leaves, gently tear them into smaller pieces and toss the leaves in a vinaigrette dressing or even a simple dressing made with mayonnaise and sugar. Lightly coat the leaves and then add cherry tomatoes cut in half, raisins for texture, and your favorite croutons. As a simple salad course, this is a nice variation on the usual green salad, while still providing a lot of visual interest and taste.

Escarole can also be cooked and added to many different types of dishes. As an example, the darker outer leaves are ideal for braising or steaming. Prepared with a little garlic powder and pepper, the leaves will lose a small amount of the bitter taste and form the perfect pocket for a section of boneless chicken or fish. When it comes to soup, this green can be cut into fine strips and added as a green to just about any type of soup. It can be used in vegetable soups, as an ingredient in various types of chick pea soups, and even as a nice touch in old favorites like egg drop soup.

Finding this endive is usually not hard to do. Upscale supermarkets and food outlets tend to carry escarole as one of their basic greens. While its is true that it usually costs a little more than most salad greens, the fact is that the vegetable provides a great deal of flavor that simply cannot be achieved with lettuce and similar greens. At the same time, escarole also is a good source of a number of vitamins and nutrients, which helps to make it as important in the diet as the use of spinach or kale. Between the extra taste, the versatility of use in various dishes, and the vitamins and nutrients provided in each serving, escarole is an excellent food choice.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Malcolm Tatum
By Malcolm Tatum , Writer
Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing to become a full-time freelance writer. He has contributed articles to a variety of print and online publications, including DelightedCooking, and his work has also been featured in poetry collections, devotional anthologies, and newspapers. When not writing, Malcolm enjoys collecting vinyl records, following minor league baseball, and cycling.

Discussion Comments

By honeybees — On Nov 17, 2012

I love to combine escarole in with other greens. It adds just the right amount of zest to give your salad some real flavor without being too spicy. Some greens are much way too spicy for me. I use the lighter leaves so they aren't as bitter.

A simple escarole salad with some homemade vinaigrette dressing will complement most any meal. It is simple, quick to prepare and healthy for you too.

By bagley79 — On Nov 16, 2012

@anon105938 -- Your tip for using escarole sounds really good. I am pretty boring when it comes to salad greens and tend to stick with bland greens and use the same ones all the time. This is also the first time I have read about cooking greens as well. I think I am going to find some escarole and try a new recipe.

By anon150623 — On Feb 08, 2011

Living in Arizona but originally from utica, I too love Greens Morreal. We used to order them from Portofino's when it was still around. Now I make greens and escarole and beans at least once a week. Love escarole!

By anon105938 — On Aug 23, 2010

Best use of escarole ever: Utica-style greens! Chop a whole head of escarole, boil it 3 minutes, set aside. Fry 1/2 c. prosciutto in 2 T. olive oil, add 2 cloves chopped garlic and 2 chopped cherry peppers, fry, add escarole and 1/3 c. chicken broth plus bread crumbs and Asiago cheese. Combine well, heat, put in casserole, top with additional crumbs and cheese and broil! Stunningly delicious and a regional specialty in Utica, NY.

By anon57925 — On Dec 28, 2009

Can anyone tell me where to buy the seed?

I tried everywhere. I live in Christchurch, New Zealand. Cor

By anon38642 — On Jul 27, 2009

How about a picture of it. Thank you

By malena — On Jan 24, 2008

I think escarole looks like a more crinkly version of a green lettuce. But I think lots of people and places confuse escarole with curly endive which is less leafy and has long curly ends that seem to intertwine -- the curly stuff in a mixed green salad.

Malcolm Tatum

Malcolm Tatum


Malcolm Tatum, a former teleconferencing industry professional, followed his passion for trivia, research, and writing...
Read more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.