ingredient information
Escarole
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Escarole, or broad-leaved endive (var latifolia) has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved endive, Bavarian endive, Batavian endive, grumolo, scarola and scarole. Endive (pronounced /'?nd?v/[1] or /'?nda?v/), Cichorium endivia is a leaf vegetable belonging to the daisy family. Endive can be cooked or used raw in salads. Endive is also a common name for some types of chicory (Cichorium intybus). There is considerable confusion between Cichorium endivia and Cichorium intybus. [2][3] Endive belongs to the chicory genus, which includes several similar bitter leafed vegetables. Species include endive (Cichorium endivia), Cichorium pumilum and common chicory (Cichorium intybus). Common chicory includes chicory types such as radicchio, puntarelle and Belgian endive. Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.