Endive, Bavarian endive, Batavian endive, and escarole

Endive/Escarole is a leafy green vegetable that belongs to the member of the chicory family with endive, frisee, and Belgian endive. It is also known as Bavarian endive, broad-leafed endive, escarole having broad and curly green leaves and possess slightly bitter flavor. It could be consumed raw, sautéed, grilled, and cooked in dishes. Escarole tastes less bitter in comparison to other chicories. The bitterness varies throughout the head with inner and lighter colored leaves less bitter than outer and darker green leaves. Inner leaves are added to salads and outer leaves are cooked in form of dishes.

Escarole has wide and succulent stems and leaves that are more crumpled. It forms bunchy heads having narrow and ragged-edged leaves which curl at the end. The central part is yellow to white. Garlic and cheese dressings pair well with escarole’s flavor. Use it as a base for salads. Saute and serve it with seafood or meat. It has a crisp and crunchy texture. It is available year-round with a peak season during summer and spring.

Also known as broad-leaved endive, Bavarian endive, Batavian endive, and escarole, escarole has broad, curly green leaves, and a slightly bitter flavor. The outer leaves tend to be darker in color and more bitter, while the inner leaves are more tender. The chicory is often bunched and placed with heads of fresh lettuce, away from its close relative’s radicchio and endive. It’s more expensive than lettuce since it is considered a specialty item. This vegetable requires little preparation before using, often only needing a quick rinse.

Nutritional value of Escarole, cooked, boiled, drained, no salt added

History of endive

Escarole is originated in the Mediterranean but is inherent to Sicily. It is distributed widely all over the globe. It was used as vegetables in the early days by Greeks, Romans, and Egyptians. It was cultivated as early as 1548 in England. The origin in the United States is traced back to the early nineteenth century. The large rooted varieties were cultivated in 1826 in France.

Culinary uses

• Consume it raw or sautéed, grilled, and cook in form of dishes.
• Inner leaves are preferably used in salads.
• Add it to pasta or soup recipes especially in Italian cuisine.
• Season the grilled escarole with salt pepper and serve it with vinaigrette and grated cheese on the top.

How to store

Cut the leaves and wrap them in paper towels to prevent them from being damp. When escarole greens become wet, it rots much faster. They store much longer when it is in dry form. Then store it in an unsealed plastic bag. Place it in a refrigerator for 4 days.

Health Benefits of Escarole

1. Acne cure

Escarole is used to make juice found to be effective in treating skin problems. Combining escarole juice with natural juices helps to combat skin problems such as acne. Intake of endive letter juice helps in preventing outbreaks.

2. Cure for asthma

Combine the escarole extract with carrot juice and celery to aid in lowering asthma attacks.

3. Aids anemia

The mixture of endive, celery, and parsley juice is found to be helpful for anemia patients as it acts as an effective blood tonic.

4. Prevent cancer

Vitamin E prevents the onset of prostate gland cancer. Also, vitamin A hinders pulmonary and mouth cancer. Escarole contains high content of fiber that maintains colon health. Calcium plays a crucial role in the prevention of breast and ovarian cancers.

5. Constipation relief

This green contains dietary fiber in it lowering irritation of the bowel. It is effective when combined with apple or carrot juice.

6. Eye health

Escarole juice is effective in treating eye complications such as cataracts, macular degeneration, glaucoma. The regular use of escarole lowers eye ailments.

7. Gallbladder health

Combining escarole with other juices helps to promote bile secretion. It supports detoxification of the liver managing cholesterol, cleanses the blood, balances hormones, and breaks down fats.

8. Lose weight

Escarole has a low count of calories making it the best salad item. It is helpful for people who want to shed some pounds. Its use in form of juice or uncooked form helps to lower bodyweight.

9. Packed with vitamins

Escarole comprises all required vitamins and minerals that assist bodily activities. It enhances immunity and prevents colon cancer, high blood pressure, diabetes, cardiac disease, and depression. Overall it includes Vitamins such as B2, B1, K, and C.

10. Stimulates appetite

Taking in escarole juice before a meal promotes the urge for food. It acts as a laxative that deals with constipation. Nutritionists usually recommend including escarole in the diet for treating gastric and digestive issues. Add it to salads to experience appetite-stimulating benefits.

11. Treatment for Alzheimer’s

Studies revealed that escarole has adequate Vitamin E that prevents the onset of Alzheimer’s disease.

12. Stronger bones and teeth

Escarole has a high content of calcium that promotes healthy and balanced bones as well as teeth and slows down the onset of osteoporosis.

13. Supports digestion

Escarole has a high content of dietary fibers that enhance digestion, relieve bowel problems, and wipe out kidney stones. It stimulates taste buds, activates the production of enzymes and bile flow that promotes digestion. The proper digestion of food assists in the proper absorption of nutrients from food. It is rich in fiber that eliminates waste through the digestive tract.

14. Healthy heart

Escarole is low in cholesterol levels and saturated fat making it preferable as heart-healthy food clearing heart ailments. Insulin manages LDL cholesterol levels and potassium regulates blood pressure.

15. Healthy pregnancy

Escarole contains folate regarded to be crucial for preventing birth or fetal disorders during pregnancy.

1. Swiss Chard  or And Navy Bean Soup

What Do You Need

•  Chopped Swiss chard – 3 cups
•  Water – 2 cups
•  Garlic – 1 head
•  Diced onion, celery, and carrot – 1 cup each
•  Black pepper – 1 teaspoon
•  Canned navy beans – 2 cups
•  Sodium-reduced chicken stock – 2 cups
•  Freshly grated parmesan cheese – 2 tablespoons

Process

1.  Preheat the oven to 425 degrees F.
2.  Cut the top of the garlic head and bake it for 40 minutes in the oven.
3.  Heat oil over medium heat in a large pot, and cook the celery, carrots, and onion for about 10 minutes.
4.  Add the beans, remaining stock, and water.
5.  Let it cook for 10 minutes.
6.  Squeeze the garlic pulp into the soup and add the Swiss chard, black pepper, and parmesan cheese.
7. Puree with an immersion blender or in small batches with a blender and serve.

2. Swiss Chard Tahini Dip

What Do You Need

•  Swiss chard – 2 bunches
•  Tahini – ½ cup
•  Extra-virgin olive oil – 2/3 cup
•  Fresh lemon juice – 1/3 cup
•  Garlic cloves – 5
•  Kosher salt – as needed

Process

1.  Remove the ribs and stems from Swiss chard leaves and finely chop them.
2.  Tear leaves into small pieces. Set both aside separately.
3.  Heat 1/3 cup oil in a large pot over medium-low flame.
4.  Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, for about 5–7 minutes.
5.  Add garlic and cook for about a minute.
6.  Add reserved chard leaves, letting them wilt before adding more, and cook for about 10–12 minutes.
7.  Let it cool and squeeze excess liquid from the mixture into a measuring glass.
8.  To the Swiss chard mixture, add tahini, lemon juice, and 1/3 cup of oil.
9.  Season with salt and process, adding more cooking liquid if needed until the dip is creamy and only speckles of chard remain.
10.  Transfer the dip to a serving bowl and drizzle with more oil.

3. Sausage, Green, And Beans Pasta

What Do You Need

•  Swiss chard leaves – 8 cups
•  Olive oil – 1/3 cup
•  Spicy Italian sausage – 8 ounces
•  Pasta – 12 ounces
•  Finely grated parmesan – ¾ cup
•  Unsalted butter – 2 tablespoons
•  Dry white wine – ¼ cup
•  Freshly grounded black pepper – as needed
• Chickpeas – 15.5 ounces

Process

1.  Heat oil in a heavy pot over medium-high heat.
2.  Fry rosemary, turning, until crisp, for about 2 minutes. Transfer to paper towels to drain.
3.  Add sausage to same pot and cook, breaking up with a wooden spoon and stirring occasionally, until browned and cooked through for about 8–10 minutes. Transfer this mixture to a plate.
4.  Add chickpeas to the pot and cook, tossing occasionally and mashing some chickpeas with a spoon, until browned in spots, for about 5 minutes.
5.  Transfer about half of the chickpeas to a plate with sausage. Add wine to pot, bring to a boil, and cook until liquid has almost completely evaporated, for about 2 minutes.
6.  Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally for about 3 minutes.
7.  Transfer the pasta to the pot with chickpeas and add escarole and 1 cup of pasta cooking liquid.
8.  Cook, tossing often until the escarole is wilted and the sauce is thickened, for about 4 minutes.
9.  Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted.
10.  Season with pepper and more salt if needed. Add butter and toss to combine, then mix in the reserved sausage and chickpeas.

References

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