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Definition: In the culinary arts, escarole is a leafy green vegetable and member of the chicory family, along with frisée, endive and Belgian endive. Sometimes called broad-leafed endive, escarole has broad, curly green leaves and a slightly bitter flavor.

In addition to being served in green salads, escarole is often sautéed or braised in a similar fashion to collard greens. It's also frequently included in pasta and soup recipes. Escarole and beans is a popular recipe made with white beans and sometimes featuring bacon or ham.
Pronunciation: ESS-ka-roll
Also Known As:
  • Broad-leafed endive
  • Bavarian endive
  • Batavian endive
  • Scarole
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