Escarole
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Believed to be native to Sicily and the Mediterranean region, escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste similar to that of curly endive, only with a less bitter bite. Besides, it has a crunchy, crisp texture, not to mention that it holds its shape well even when cooked. Nutritionally, escarole is high in vitamin A which studies have shown can reduce the risk of osteoporosis and cancer. It is also high in vitamin K, which aids the body in blood clotting. Plus, it contains significant amounts of folate, vitamin C, dietary fiber, calcium, potassium, iron and antioxidants such as flavonoids and lutein. Chopped, escarole can be combined with other greens and used in salad preparations. Besides, its leaves are sturdy enough to stand up to creamy or warm dressings or to act as a salad bed for grilled meats.
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