Endive Escarole
Discover the gentle charm of Endive Escarole, a broad-leaved variety of endive known for its soft texture and pleasantly mild, slightly bitter flavor. With its curly outer leaves and pale, tender heart, escarole is a staple in Mediterranean cuisine—perfect for adding subtle complexity to both raw and cooked dishes.
Escarole shines in hearty soups like Italian wedding soup, as well as sautéed with garlic and olive oil, or tossed fresh into salads for added body and depth. Its high fiber content, along with vitamins A, K, and folate, make it a nutritious choice that supports digestion and overall health. Unlike other bitter greens, escarole’s balanced flavor makes it accessible and enjoyable for all palates.
Grown with care and harvested at peak freshness, Endive Escarole brings wholesome flavor, texture, and versatility to your kitchen—an essential green for everyday and gourmet cooking alike.
Endive escarole presents a distinctive appearance with its broad, flat leaves that form loose, open heads rather than tight compact bundles. The outer leaves display a deep green color that gradually transitions to pale yellow or creamy white toward the center and base. The leaves have a sturdy, slightly thick texture with prominent white ribs running through them, giving the vegetable a robust, leafy structure that holds up well to cooking.
The flavor profile of endive escarole is notably complex, offering a pleasant bitter edge that's more pronounced than regular lettuce but milder than its cousin, Belgian endive. When raw, it delivers a crisp, refreshing bite with earthy undertones and a subtle nutty finish. Cooking transforms its character completely, mellowing the bitterness while developing a tender, almost silky texture that absorbs flavors beautifully, making it particularly prized in Italian cuisine for soups and sautéed dishes.
Endive escarole traces its roots deep into Italian culinary tradition, where it has been cultivated and cherished for centuries, particularly in the southern regions of Campania, Puglia, and Sicily. Ancient Roman texts reference bitter leafy greens that closely resemble modern escarole, suggesting its presence in Mediterranean gardens since antiquity. Italian farmers developed numerous regional varieties, each adapted to local growing conditions and culinary preferences, with the broad-leafed escarole becoming especially prominent in Neapolitan cooking traditions.
The vegetable gained particular significance in Italian peasant cuisine, where its ability to grow in cooler months provided essential nutrition during winter when other fresh vegetables were scarce. Traditional Italian cooks discovered that escarole's natural bitterness could be beautifully balanced with garlic, olive oil, and anchovies, leading to classic preparations like "scarola imbottita" (stuffed escarole) and its incorporation into hearty soups and pasta dishes.
Italian immigrants brought their beloved escarole to America in the late 19th and early 20th centuries, where it found new appreciation in Italian-American communities, particularly in New York and New Jersey. The vegetable became a cornerstone of Italian-American holiday traditions, often appearing in Christmas Eve dishes and wedding soup recipes, helping to preserve this important link to the homeland's agricultural and culinary heritage across generations of immigrant families.
Endive Escarole is treasured for its crisp texture, slightly bitter flavor, and impressive nutritional profile. Here's the nutritional breakdown per 100 grams of Endive Escarole:
Endive Escarole Nutrition Facts |
|
|---|---|
| Vitamin K | 231 mcg (192% DV) |
| Folate | 142 mcg (36% DV) |
| Vitamin A | 2167 IU (43% DV) |
| Vitamin C | 6.5 mg (7% DV) |
| Calories | 17 |
| Total Carbohydrate | 3.4 g (1% DV) |
| Dietary Fiber | 3.1 g (12% DV) |
| Protein | 1.3 g (3% DV) |
| Potassium | 314 mg (7% DV) |
| Calcium | 52 mg (5% DV) |
| Total Fat | 0.2 g (0% DV) |
| Saturated Fat | 0.1 g (0% DV) |
| Sugar | 0.3 g |
| Cholesterol | 0 mg (0% DV) |
| Sodium | 22 mg (1% DV) |
| Iron | 0.8 mg (4% DV) |
| Magnesium | 15 mg (4% DV) |
| Phosphorus | 28 mg (3% DV) |
| Zinc | 0.8 mg (5% DV) |
| Manganese | 0.4 mg (20% DV) |
| Beta-carotene | 1300 mcg |
| Vitamin D | 0 mcg (0% DV) |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Supports Bone Health
Rich in vitamin K which is essential for bone mineralization and helps maintain strong, healthy bones. One serving provides nearly 200% of your daily vitamin K needs.
Promotes Healthy Pregnancy
Excellent source of folate, providing 36% of daily value, which is crucial for fetal development and helps prevent neural tube defects during pregnancy.
Supports Eye Health
Contains significant amounts of vitamin A and beta-carotene, which help maintain healthy vision and may reduce the risk of age-related eye conditions.
Boosts Immune System
Provides vitamin C and antioxidants that help strengthen the immune system and protect cells from oxidative damage caused by free radicals.
Aids Weight Management
Very low in calories (only 17 per 100g) but high in fiber and water content, helping you feel full while supporting healthy weight management and digestion.
BellaVita™ sources fresh Endive Escarole from premium farms in California and Belgium.
Availability Calendar at BellaVita™
Peak Season: Cool months (October through March), when Endive Escarole develops its crisp texture and mildly bitter flavor.
BellaVita™ offers several packaging options for our premium Endive Escarole :
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