What are the culinary uses of escarole?
When it comes to leafy greens, escarole is a lesser-known cousin of the more popular kale and spinach. It originates from Europe, where it is widely used in Mediterranean cuisine. However, escarole should not be overlooked, as it has a unique taste and is quite versatile in the kitchen.
In this article, we will delve into the culinary uses of escarole, including its flavor profile, nutritional benefits, and some tasty recipes to inspire you to incorporate it into your cooking.
Varieties of Escarole:
Escarole comes in a few different varieties, but the most common are broad-leaved or curly-leaved escarole. The broad-leaved variety has a milder taste and a less dense texture, whereas the curly variety has a more distinct flavor with a slightly bitter taste.
Flavor Profile:
As mentioned, escarole has a slight bitterness to it, similar to endive or radicchio. However, its bitterness is not overwhelming, and it doesn’t have the sharp, intense flavor of some other greens, such as arugula. Its mild nuttiness is often compared to that of chicory or celery.
Nutritional Benefits:
Escarole is a nutrient-dense food, rich in vitamins and minerals. It contains high levels of fiber, which can help promote digestive health. Escarole is also packed with vitamins A and K. Vitamin A is essential for maintaining healthy eyesight, while vitamin K plays an essential role in blood clotting and bone health.
Culinary Uses:
- Raw in Salads:
- Braised:
- Sauteed:
- Soup or Stew:
- Grilled Escarole:
- Pasta with Escarole:
Escarole can be eaten raw in salads, but its texture and flavor can be somewhat overpowering if used alone. For a more balanced salad, mix escarole with milder greens, such as spinach and lettuce. You can also add fruits, nuts, and cheeses to complement its flavor. One salad idea is to mix chopped escarole with sliced apples, toasted walnuts, and crumbled blue cheese.
Braising is a slow-cooking method that involves cooking food in a small amount of liquid over low heat. It is a fantastic way to cook escarole as it helps to mellow its bitterness and brings out its nutty flavor. Braised escarole is often served as a side dish with meat or as part of a vegetable-based main course. It can also be used as a layer in lasagne or other baked dishes.
To braise escarole, start by washing and chopping the leaves into bite-size pieces. Heat some olive oil in a pan over medium heat, then add garlic and red pepper flakes, if desired. Cook for a minute or two, stirring until fragrant. Then, add the escarole and 1/2 cup of chicken or vegetable broth.
Cover the pan and cook for 15-20 minutes, or until the escarole is tender. Remove the cover for the last few minutes of cooking to allow any extra liquid to evaporate. Season with salt and pepper to taste.
Sauteing is another popular cooking method for escarole. It is a quick and easy way to prepare it and can be used as a side dish or added to pasta dishes. When sauteed solo, it is often served with olive oil and lemon juice, or with a sprinkle of parmesan cheese.
To saute escarole, heat some olive oil in a pan over medium heat. Add chopped garlic and saute for a minute until fragrant. Then, add the escarole and cook for a few minutes until wilted, stirring occasionally. Season with salt, pepper and add a squeeze of lemon juice if desired.
Escarole can be used in soups and stews to give a deeper flavor and a nutritional boost. For instance, the Italian sausage soup with escarole is a classic combination, and minestrone soup featuring escarole is a favorite of many. It can also be turned into a hearty stew with beans and sausage.
Grilling escarole yields a smoky flavor and a good texture that is perfect for salads and side dishes. It is straightforward to grill escarole; wash and dry the leaves, then drizzle with olive oil and season with salt and pepper. Grill on medium heat for 1-2 minutes per side, or until grill marks appear.
Escarole can be used in pasta dishes, either as a side dish or as a main course. One popular recipe is escarole and white bean pasta, where the escarole is sauteed with onions, garlic and then mixed with cooked pasta. Top the dish with fresh Parmesan cheese. Or, you can add it to a pot of tomato and vegetable soup and let it cook along with the pasta.
Conclusion:
In conclusion, there are many culinary uses of escarole, be it raw in a salad, braised, sauteed, used in soups and stews, or grilled. It adds a unique taste, a good nutritional profile and an intriguing texture to different meals. Escarole’s versatility in the kitchen makes it worth exploring, and hopefully, the above recipes will inspire you to add it to your dishes. Don’t shy away from this versatile and nutritious leafy green next time you’re shopping for greens.