Aids in digestion
Aids in weight loss
Fights free radicals
Lowers blood pressure
May reduce cholesterol
May reduce risk of birth defects
Promotes eye health
Serving size: 1 cup chopped; Calories: 8; Fat: .7g; Cholesterol: 0mg; Sodium: 12mg; Carbs: 1.5g; Fiber: 1.2g; Sugars: .2g; Protein: .8g; Potassium: 4%DV; Vitamin A: 20%DV; Vitamin C: 4%DV; Calcium: 2%DV; Iron: 2%DV
Did You Know?
- Escarole is actually a member of the Endive family and its taste is similar to radicchio
- As more layers are peeled back, the leaves continue to lighten in shade. As the shade of the leaves lightens, the degree of bitter taste also lessens
- The inner leaves are best for raw recipes, outer leaves are best for cooking
Ways to Eat:
- Slightly sauteed
- Add to soups
- Escarole needs about 1 inch of water per week. Water regularly, because leaves will be tough and bitter if the soil dries out.
- Escarole is a member of the leafy chicory family, widely cultivated in England from at least the 1500′s and is a popular green in Sicilian cuisine. The plants were, eventually, brought to America by colonists.