Escarole, a variant of endive and member of the chicory family, boasts broad, wavy leaves that form a loose head. Its outer leaves present a punchy green hue, while the inner leaves are tender and lighter, almost yellowish in color. With a texture that's both crisp and succulent, Escarole presents a nuanced bitter flavor that softens with cooking. This leafy green enriches soups and stews, including classic Italian wedding soup, and serves as a resilient base for zesty salads. When sautéed or grilled, it provides a sumptuous, pleasantly bitter complement to sweet or tangy dressings and is often paired with beans, onions, garlic, and nuts. Full of fiber and rich in vitamins A and K, Escarole contributes to a well-rounded, health-conscious diet.