Escarole is a slightly bitter, leafy green belonging to the chicory family. It has broad, slightly curly leaves that transition from dark green on the outer edges to a paler, almost white, heart. Its robust texture and subtly bitter flavour make it a versatile ingredient in the kitchen. Escarole can be enjoyed both raw and cooked; when raw, it adds a pleasant bite to salads, often balanced well with sweeter dressings or other milder greens. Cooking mellows its bitterness, making it excellent sautéed with garlic and olive oil, braised with beans and broth, or incorporated into soups and stews for added depth and texture. It also stands up well to grilling, where its edges can char slightly, enhancing its flavour.
(this is pretty much the response I got when I asked google gemini to write a paragraph of what escarole is and how to use it. It did a good job, in my opinion. I wonder if it can run the farm for us?)
(this is pretty much the response I got when I asked google gemini to write a paragraph of what escarole is and how to use it. It did a good job, in my opinion. I wonder if it can run the farm for us?)
young escarole before the blond centre develops
