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Escarole
Escarole is the broad-leafed version of endive. Of all the members of the endive family, Escarole has the most mild bitter taste
With its broad leaves, Escarole more looks like a traditional large head of "leaf lettuce" than does curly-leaved endive. Escarole's have jaggedy edges and are somewhat crumpled. It has bright green leaves outside, pale green leaves inside at its heart. The pale leaves are the mildest.
The two main commercial varieties are called Broadleaf Batavian and Full Heart Batavian. Full Heart is the most prevalent kind; it grows with its deep green leaves upright but spreading out to a span of about a foot wide (30 cm).
Other varieties include Grosse Bouclée (very heat tolerant and slow to bolt; matures in under 3 months), Sinco (quite large heads) and Salanca (tolerates cold, so may be planted in early spring or grown into late fall).
Cooking Tips
Needs washing twice to get rid of all the dirt it seems to attract. It is just slightly bitter; use the leaves as you would raw spinach for use in more robust salads. Can also be cooked with in soups, or braised.
Nutrition
High in calcium.
Storage
Refrigerate for up to 3 weeks.
Also called:  Batavian Endive Cichorium endivia L. (Latifolium Group) (Scientific Name)
Other entries for Endive
Chicory, Escarole, Green Curled Endive, Radicchio
Other entries for Leafy Vegetables
Branch Lettuce, Dandelion, Frisée, Greens, Lamb's Quarters, Lettuce, Malabar Spinach, Mesclun Mix, Mizuna, New Zealand Spinach, Potherbs, Rocket, Strawberry Spinach
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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