Escarole

Scarole

What it is

The broad-leaved sister of frisée, sturdy enough that southern Italy treats it as a cooking green rather than a salad — wilted with garlic, anchovy and raisins, or folded into a Neapolitan Christmas pie.

In the kitchen

Use the dark outer leaves for the pot and keep the pale heart for the salad bowl. They are two different vegetables.

Goes with

Garlic Anchovy Olive oil White beans Chili pepper Pine nut Lemon Parmesan

Same species

Barbe de capucin Castelfranco chicory Belgian endive Frisée Puntarelle Radicchio

Also used with

Cannellini bean Dried broad bean

In season alongside

Blue foot mushroom Broccoli Cavolo nero Celeriac Doraji (balloon flower root) Hunchback cardoon

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