Root Source: Escarole
what you should know
Escarole is a pale, broad-leafed type of endive.
A+ Escarole is a great source of folic acid, vitamin K and fiber, and when it comes to vitamin A, escarole tops even spinach. One medium head of escarole yields about seven cups of torn leaves.
wintergreen Escarole is a winter green (along with chard, collards, mustards and kale) that thrives late in the growing season. The heart of a head of escarole is less bitter because it's been deprived of sunlight.
what you need
Everyone should own a copy of Marcella Hazan's Essentials of Classic Italian Cooking. (Be sure to check out her recipes for escarole torta and escarole and rice soup.)
A brightly colored shallow pan is perfect for quickly sautéing escarole and then bringing the dish right to the table to serve.
what you do
Juicy, tangy and still slightly crisp, wilted escarole with lemon is simple and soothing.
Parmesan and bread crumbs make a richly contrasting topping for braised greens.
Grilling season is coming to a close, but fire it up one last time for some charred escarole.