Vegetable
Escarole
S tier
Escarole is broad-leaved endive with smooth, slightly wavy leaves in a loose head—milder than curly types when cooked, still pleasantly bitter raw. Italian-American soups and sautéed greens rely on it. Inner yellow leaves are tender; outer greens need longer heat. Braise with beans and garlic, add to wedding soup, or grill wedges. Choose escarole when you want a cooking chicory rather than a lacy salad frill. Holds up better than spinach in long simmer.
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History
Italian gardens maintained broad endive as scarola for soups and braises.
Italian immigrants made escarole soup a northeastern US staple.
Supermarket escarole heads became widely available beyond ethnic markets.
Chefs rediscovered escarole for hearty winter green dishes.