Escarole 3.5in

Chicorium endivia
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. The fleshy, dark, outer leaves are more bitter in flavor than the lighter, inner leaves. Cooking will somewhat mellow the bitter flavor of Escarole. Escarole has a crunchy, crisp texture and holds its shape well even when cooked. Chopped it can be combined with other greens and used in salad preparations. Its leaves are sturdy enough to stand up to creamy or warm dressings or to act as a salad bed for grilled meats. Add fresh leaves of Escarole to sandwiches or use in lieu of bread as a wrap. When cooked it can be saut&eactue;ed, braised, stir-fried or added to soups and stews. Its flavor and texture marry well with salt rich meats such as bacon, sausage and prosciutto, white beans, apples, dates, citrus, shallots, fried garlic, avocado, cream based dressings, olive oil, toasted pecans, dried cranberries, and cheeses such as blue, feta and pecorino. Escarole will keep, refrigerated, for up to a week. Maturity: 56 days

• Full Sun
• 6-8" h x 6-8" w