Escarole
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Escarole originated in the Mediterranean but is inherent to Sicily. It was used as vegetables in early days by Greeks, Romans, and Egyptians. It was cultivated as early as 1548 in England.Escarole History
Escarole is a leafy green vegetable that belongs to the members of the chicory family. It is also known as broad leafed endive, having broad and curly green leaves and succulent stems. Escarole Description
Escarole includes vitamins B2, B1, K, and C .Escarole Nutrition
Escarole possesses a slightly bitter flavor. Escarole Flavor
Escarole can be consumed raw, sauteed, and grilled. Inner leaves are preferably used in salads. Add it to pasta or soup. Escarole Cooking
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