Washing escarole thoroughly removes grit before wilting it in garlic-infused olive oil. If you’ve ever wondered how to cook escarole without ending up with a bitter, soggy mess, you’re in the right place. This leafy green from the chicory family is a powerhouse of flavor—slightly bitter, a little peppery, and incredibly versatile. Whether you’re sautéing it as a side, tossing it into soup, or braising it until tender, mastering a few simple techniques will make all the difference. Let’s get started.
Escarole often gets overlooked in the produce section, but it deserves a regular spot in your kitchen. It’s sturdy enough to hold up to heat yet delicate enough to wilt quickly. The key is knowing how to handle its natural bitterness and how to clean it properly. Most people skip the washing step, and that’s where things go wrong. Grit hides between those curly leaves, and one bite of sandy greens can ruin a meal.
What Is Escarole And Why Cook It
Escarole is a broad-leafed endive with dark green outer leaves and a pale, tender heart. It’s not as bitter as radicchio or as mild as lettuce—it sits right in the middle. You’ll often find it in Italian cooking, especially in soups like stracciatella or paired with beans and pasta. The bitterness mellows out significantly when cooked, making it a great choice for people who find raw greens too sharp.
Nutritionally, escarole is a winner. It’s packed with vitamins A, C, and K, plus fiber and folate. Cooking it actually makes some nutrients easier to absorb, especially the fat-soluble ones when you use oil. So when you learn how to cook escarole, you’re not just improving flavor—you’re boosting your health.
Choosing The Best Escarole At The Store
Look for heads that feel heavy for their size. The leaves should be crisp, not wilted or yellowing. Avoid any with slimy spots or brown edges. The inner heart should be pale yellow or light green—that’s the sweetest part. If the outer leaves look tough, don’t worry; they’ll soften beautifully when cooked.
Store escarole unwashed in a plastic bag in the fridge. It’ll keep for about 4 to 5 days. If you buy it a few days ahead, trim the stem ends and wrap the leaves in a damp paper towel before bagging. That helps maintain crispness.
How To Cook Escarole: The Essential Guide
Now let’s get into the heart of the matter. How To Cook Escarole depends on the dish you’re making, but the basic principle is the same: clean it well, then apply gentle heat. Below are the most common methods, each with step-by-step instructions.
Method 1: Sautéed Escarole With Garlic
This is the quickest and most popular way. It takes about 10 minutes from start to finish.
- Fill a large bowl with cold water. Submerge the escarole leaves and swish them around vigorously. Let them sit for 2 minutes so grit settles at the bottom.
- Lift the leaves out gently, leaving the dirt behind. Repeat if the water looks sandy.
- Shake off excess water but don’t dry completely—a little moisture helps steam the greens.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 sliced garlic cloves and cook until fragrant, about 30 seconds. Don’t let them brown.
- Add the escarole in handfuls, stirring as it wilts. It will shrink dramatically.
- Season with salt, pepper, and a pinch of red pepper flakes if you like heat.
- Cook for 3 to 4 minutes, stirring occasionally, until tender but still bright green.
- Finish with a squeeze of lemon juice or a splash of vinegar to balance bitterness.
This method works perfectly as a side dish for grilled chicken, fish, or steak. You can also toss it with pasta and Parmesan for a quick weeknight dinner.
Method 2: Braised Escarole With White Wine
Braising takes a bit longer but yields incredibly tender, mellow greens. The bitterness almost disappears.
- Clean the escarole as described above. Chop the leaves into 2-inch pieces.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat.
- Add 1 diced onion and cook until soft, about 5 minutes.
- Stir in 3 minced garlic cloves and cook 1 minute more.
- Add the escarole and stir until it begins to wilt, about 2 minutes.
- Pour in 1/2 cup dry white wine and scrape up any browned bits.
- Add 1/2 cup chicken or vegetable broth, plus a pinch of salt.
- Cover and reduce heat to low. Simmer for 15 to 20 minutes, stirring once halfway.
- Uncover and cook another 5 minutes to reduce the liquid slightly.
- Season with black pepper and a drizzle of good olive oil before serving.
Braised escarole pairs wonderfully with crusty bread to soak up the juices. It’s also great as a topping for polenta or stirred into white beans.
Method 3: Escarole In Soup
Escarole is a classic soup green because it holds its shape without getting mushy. Italian wedding soup and escarole and bean soup are two famous examples.
- Clean and roughly chop the escarole into bite-sized pieces.
- In a large pot, sauté 1 diced onion, 2 sliced carrots, and 2 celery stalks in olive oil until soft.
- Add 4 minced garlic cloves and cook 30 seconds.
- Pour in 6 cups of chicken or vegetable broth and bring to a simmer.
- Add 1 can of drained and rinsed cannellini beans and the chopped escarole.
- Simmer for 10 minutes until the escarole is tender.
- Stir in 1/2 cup small pasta (like ditalini or orzo) and cook until al dente.
- Season with salt, pepper, and a pinch of red pepper flakes.
- Serve with grated Parmesan cheese on top.
This soup freezes well, but leave the pasta out if you plan to freeze it—add fresh pasta when reheating.
Method 4: Grilled Or Roasted Escarole
Yes, you can grill escarole. The heat chars the edges and adds a smoky depth that’s fantastic.
- Cut the escarole head in half lengthwise, keeping the core intact so it holds together.
- Brush cut sides with olive oil and season with salt and pepper.
- Preheat a grill or grill pan to medium-high heat.
- Place the escarole cut-side down and cook 3 to 4 minutes until charred.
- Flip and cook another 2 minutes for the outer leaves to wilt slightly.
- Remove from heat and drizzle with balsamic vinegar or a lemon vinaigrette.
For roasting, preheat the oven to 400°F. Toss escarole wedges with olive oil, salt, and pepper. Roast on a baking sheet for 10 to 12 minutes, flipping once. The leaves will crisp up at the edges while the centers stay tender.
Tips For Reducing Bitterness In Escarole
Some people find escarole too bitter. Here’s how to tame it without masking the flavor entirely.
- Blanch the leaves in boiling salted water for 1 minute, then shock in ice water. Drain and squeeze dry before cooking. This leaches out some of the bitter compounds.
- Pair escarole with sweet or rich ingredients like caramelized onions, raisins, pine nuts, or bacon fat.
- Use a generous amount of olive oil—fat helps balance bitterness on the palate.
- Add a splash of acid like lemon juice or vinegar at the end. Acidity cuts through bitterness.
- Cook it longer. Prolonged heat, especially braising, breaks down bitter compounds over time.
Common Mistakes When Cooking Escarole
Even experienced cooks make errors with this green. Here’s what to avoid.
- Skipping the wash. Escarole grows close to the ground and traps dirt. Always wash it in multiple changes of water.
- Overcrowding the pan. If you add too much escarole at once, it will steam instead of sauté. Work in batches if needed.
- Using too high heat. High heat can scorch the garlic and make the greens bitter. Medium heat is your friend.
- Not seasoning enough. Escarole needs salt to bring out its flavor. Don’t be shy.
- Drying it completely. A little water left on the leaves after washing helps them wilt evenly. Pat dry only if you’re grilling or roasting.
How To Store Cooked Escarole
Leftover cooked escarole keeps well in the fridge for up to 3 days. Store it in an airtight container. Reheat gently in a skillet with a splash of water or broth to revive the moisture. You can also eat it cold as part of a grain bowl or salad—the flavor actually deepens overnight.
Freezing is possible but not ideal. Cooked escarole becomes very soft after thawing, so it’s best used in soups or blended into sauces. If you freeze it, portion it into small containers and use within 2 months.
Frequently Asked Questions
Can I eat escarole raw?
Yes, raw escarole adds a pleasant bitterness to salads. Use the tender inner leaves and pair with sweet dressings, citrus, or creamy ingredients like avocado or goat cheese.
What’s the difference between escarole and kale?
Escarole has a milder, less earthy flavor than kale. It’s also more tender and cooks faster. Kale is tougher and benefits from longer cooking or massaging.
Do I need to remove the stems from escarole?
Only if they’re very thick and woody. For young escarole, the stems are tender enough to eat. For older heads, trim the bottom inch and discard any tough ribs.
Can I substitute escarole with other greens?
Sure. Endive, radicchio, or even Swiss chard can work in most recipes. Keep in mind that radicchio is more bitter and chard is sweeter, so adjust seasonings accordingly.
Is escarole the same as Belgian endive?
No. Belgian endive is a different variety—it’s tightly packed, pale yellow, and much more bitter. Escarole has broader, looser leaves and a gentler flavor.
Final Thoughts On Cooking Escarole
Learning how to cook escarole opens up a world of simple, satisfying meals. Whether you sauté it quickly with garlic, braise it until silky, or char it on the grill, this green adapts to your mood and your pantry. The bitterness is not a flaw—it’s a feature that adds complexity to your plate. With a little practice, you’ll find yourself reaching for escarole more often, knowing exactly how to handle it.
Start with the basic sauté method tonight. It’s fast, forgiving, and delicious. Once you’ve mastered that, experiment with the other techniques. You might discover a new favorite way to enjoy this underappreciated vegetable. And remember, the most important step is always the first one: wash it well. Your taste buds—and your teeth—will thank you.