Understanding Escarole: What It Is and Why Preparation Matters
Escarole is a leafy green vegetable that belongs to the endive family and is commonly used in cooking throughout Mediterranean cuisines, particularly in Italian dishes. The plant grows in a loose head formation, with outer leaves that are darker green and more textured, while the inner leaves tend to be lighter and more tender. Unlike iceberg lettuce, which is primarily eaten raw, escarole is typically cooked, though it can also be used fresh in salads when the leaves are young and tender.
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The flavor profile of escarole is distinctly bitter, though the bitterness varies depending on which part of the plant you're using. The outer leaves carry more of this characteristic bitter taste, which many cooks appreciate for adding complexity to soups and sautéed dishes. The inner leaves, particularly the pale yellow or white heart of the plant, are milder and slightly sweeter. This bitterness can be reduced through cooking, blanching, or by pairing escarole with complementary flavors like garlic, olive oil, and acidic ingredients such as lemon juice or vinegar.
Preparation is crucial for escarole because the leaves trap soil and debris between their layers during growth. Unlike vegetables with tightly packed heads, escarole's loose structure means dirt can settle deep within the plant. Proper cleaning ensures that grit won't end up in your finished dish, which would be unpleasant and potentially damaging to your teeth. Additionally, how you prepare escarole—whether you leave it whole, tear it, or chop it—affects how it cooks and how it integrates into your recipe.
Understanding the structure and properties of escarole before you begin preparation helps you make informed decisions about cooking methods. A vegetable that wilts dramatically when heated requires different handling than one that maintains its structure. Knowing that escarole contains high water content (about 95% water) helps explain why it reduces substantially during cooking and why you may need more than it appears you need for a recipe.
Practical Takeaway: Recognize that escarole is a cooking green that requires thorough cleaning because of its loose leaf structure, and understand that its bitter flavor and high water content will influence both preparation and cooking techniques.
Selecting and Storing Fresh Escarole
When shopping for escarole, look for heads that feel firm and crisp to the touch. The leaves should appear vibrant green on the outside, with no wilting, browning, or slimy spots. A fresh head of escarole should feel substantial for its size—if it feels lightweight and papery, the leaves have begun to lose moisture and quality. The outer leaves are often tougher and may have minor blemishes from growing or handling, but these can be removed during preparation. What matters most is that the overall head is structurally sound.
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Choose escarole that has been refrigerated at the store if possible, as this indicates proper handling and helps ensure the vegetable will store longer in your home. Avoid heads with visible signs of rot, decay, or extensive browning. If you notice the edges of leaves are brown or darkened, this suggests the escarole has been stored for a while. Very small heads of escarole tend to be younger and less bitter than large, mature heads, though this is a matter of personal preference depending on your recipe.
Storage at home is straightforward but important for maintaining quality. Escarole should be stored in the refrigerator, ideally in the vegetable crisper drawer where humidity levels are higher and temperature is consistent. You can store it in its original packaging if it has good air circulation, or place it loosely in a perforated plastic bag. Do not wash escarole before storage, as excess moisture can speed up decay. Under proper refrigeration conditions, escarole typically keeps for about 5 to 7 days, though some sources report it can last up to two weeks depending on how fresh it was at purchase and how consistently cold your refrigerator stays.
If you notice your escarole beginning to wilt before you plan to use it, you can revive it somewhat by soaking it in cold water for 15 to 20 minutes. This rehydrates the leaves and can restore some crispness. However, this is a temporary measure and should be done shortly before you plan to cook with it. Once escarole shows significant wilting, browning, or a slimy texture, it has begun to deteriorate and should be discarded.
Practical Takeaway: Select firm, vibrant green heads of escarole at the market, store them unwashed in your refrigerator's crisper drawer, and plan to use them within 5 to 7 days for best quality.
Washing and Cleaning Escarole Thoroughly
Washing escarole properly is one of the most important steps in preparation because soil and debris hide between the loose leaves. Begin by filling a large bowl or sink basin with cool water. Remove the head of escarole from your refrigerator and set it on a clean cutting board. Before washing, you may want to remove and discard the outermost few leaves if they appear particularly damaged or heavily soiled, as these outer leaves are often sacrificial and less pleasant to eat anyway.
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Hold the escarole head under cool running water and gently fan the leaves open with your fingers, allowing water to flow between the layers. You're not trying to forcefully separate the leaves; rather, you're creating small gaps that allow water to reach the interior. Pay particular attention to where the leaves bunch together at the base of the plant, as this is where the most soil accumulates. You can use your fingers to gently rub the leaves while they're under running water to dislodge particles. For a more thorough cleaning, you can also submerge the entire head in the bowl of cool water and agitate it gently for 15 to 20 seconds, then lift it out and inspect it.
After the initial rinse, lay the escarole head on a clean cutting board and check between the leaves. If you see visible dirt or debris, repeat the rinsing process. The goal is to see clear water running from the plant, with no cloudy or dirty water escaping, which would indicate soil particles are still present. Once you're satisfied that the escarole is clean, you need to remove excess water before proceeding. Pat the head gently with clean paper towels or cloth towels to remove surface moisture. You can also hold the head loosely over the sink and gently shake it to release excess water, or place it cut-side-down on a towel and let it sit briefly.
If you're planning to store the cleaned escarole for use later, make sure it's as dry as possible before returning it to the refrigerator, as excess moisture will encourage decay. If you're preparing to cut the escarole immediately, leaving it slightly damp is acceptable since you'll be cooking it. Some cooks use a salad spinner to remove water from escarole if they plan to use it raw or if they prefer very dry leaves for cooking.
Practical Takeaway: Thoroughly wash escarole by rinsing under cool running water while gently fanning the leaves open, paying special attention to the base where soil accumulates, then pat dry with towels before using.
Cutting and Preparing Escarole for Cooking
How you cut escarole depends on your intended cooking method and recipe. For soups, where escarole is a common ingredient, you typically want to cut the leaves into bite-sized pieces or rough strips, usually about 2 to 3 inches long. To do this, first cut the head in half lengthwise from tip to base. Then cut each half into vertical slices across the width, creating ribbon-like pieces. These pieces will cook down considerably, so don't be concerned that they seem large initially. The smaller surface area relative to raw leafy greens means escarole doesn't break apart as easily during cooking.
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For sautéed escarole, which is a classic preparation, you can cut the leaves into similar sized pieces or leave them slightly larger, around 3 to 4 inches, depending on how thick and hearty you want the final dish to be. Some cooks prefer to cut the leaves more finely for a more integrated, uniform texture, while others like larger pieces that maintain more structural integrity. If your recipe calls for "chopped escarole," this typically means cutting the leaves into pieces roughly 1 to 2 inches in size.
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