Don't be intimidated by the fancy name! Escarole is high in vitamin A which studies have shown can reduce the risk of osteoporosis and cancer. It is also high in vitamin K which aids the body in blood clotting. In addition it contains significant amounts of folate, vitamin C, dietary fiber, calcium, potassium, iron and antioxidants such as flavonoids and lutein.

How to Select

Select escarole that is brightly colored with crisp, fresh leaves. Avoid leaves that are dry, flabby, or browning.

How to Store

Keep tightly wrapped in a plastic bag in the refrigerator for up to 3 days.

How to Prepare

Wash and remove wilted leaves before using; cut out the core; remove the leaves by hand and tear or break them up. Escarole can be served raw in salads or it can be sautéed and added to soup.

Recipes with this Vegetable