Are you staring at your perfect ordinary spinach-based lunch thinking "I wish I could mix it up somehow?" Great news! You can, you weirdo. Welcome to the land of dark leafy greens—specifically the chicory neighborhood—where escarole has always been an underrated contender for king. Are you unfamiliar? Let's dive right in.
Is escarole nutritious?
Yeah, bro! It is loaded with vitamins A, K, and C. Above all else, it's an excellent source of fiber—all of escarole's carbs (3.1 grams) can be chalked up to that.
How do people normally use it?
Most often, it's sautéed or braised down and served with beans as a side dish. That said, the lettuce is multi-faceted; its lighter inner leaves work for salad as well. If not braised, you can also throw escarole into soups and pastas as a deep and fibrous addition to your carbs.
What can you swap in for it, if need be?
Chicory of endives are your best bet, but if those aren't easily accessible—they're not always!—spinach and arugula are good bitter substitutes. Truly any dark leafy green'll do.
