Escarole is a bitter green in the chicory family commonly found in Italian cuisine. Its slightly bitter flavor can be off-putting for some, but with the right techniques, you can reduce its bitterness and enjoy its unique taste. How do you get the bitterness out of escarole? This guide explores various methods to prepare and cook escarole, making it more palatable while retaining its nutritional value.
Why Is Escarole Bitter?
Escarole’s bitterness stems from its natural compounds, which are most concentrated in the outer, darker leaves. The inner leaves are generally less bitter and more tender. While bitterness is a characteristic of many greens, there are effective ways to lessen it in escarole, allowing its flavor to complement a variety of dishes.
Tips to Prepare Escarole to Reduce Bitterness
- Thorough Cleaning:
- Wash escarole thoroughly in cool water to remove dirt and bitterness.
- Cut off the base and discard the outer leaves, as they contain the highest concentration of bitter compounds.
- Massage the Leaves:
- Gently massage the leaves in a bowl to break down the cell walls, releasing enzymes that help neutralize bitterness. This technique is similar to massaging kale to make it more tender and less bitter.
- Blanching:
- Blanching escarole in salted boiling water for 30 seconds can significantly reduce bitterness. After blanching, place the leaves in ice water to stop the cooking process.
Blanching is a helpful method not just for escarole but also for other bitter greens like kale. Blanching other greens can make them more versatile for various dishes.
Cooking Techniques to Remove Bitterness
Cooking escarole with specific ingredients and methods can help further reduce its natural bitterness. Here are some effective ways to prepare it:
- Sauteing:
- Sautéing is a popular way to cook escarole. Preheat a skillet with olive oil and garlic, then add the chopped escarole. Season it with salt and sauté for 3 minutes before adding a splash of lemon juice or a pinch of sugar to counteract the bitterness.
- Consider including capers, raisins, or pine nuts in your sautéed escarole for added flavor. These ingredients provide a sweet or salty contrast, balancing the bitterness.
- Cooking with Acidic Ingredients:
- Adding a splash of lemon juice or vinegar to escarole dishes helps neutralize bitterness. The acidity balances the bitter notes, adding a bright flavor to your meal. Other acidic ingredients like tomatoes can also be used.
- Using Fat and Salt:
- Fats, such as olive oil, butter, or animal fat, soften the bitter taste of escarole. Pair this with salty ingredients like anchovies, sardines, or olives to further counteract the bitterness. However, ensure the salty additions complement the dish’s overall flavor.
- Sweating the Escarole:
- To sweat escarole, cook it in a lightly oiled pan over low heat for about 15 minutes. This method releases bitter moisture from the leaves, making them milder in taste. You can chill the leaves afterward for salads or as a side dish.
- Braising:
- Braising is a gentle method simulating escarole in a flavorful broth or stew. While braising too long can make escarole too soft, adding it to a stew or braised dish in the last 15–20 minutes removes much of its bitterness while infusing it with other flavors.
Flavor Enhancers for Escarole Dishes
- Spicy Ingredients:
- Spices such as red pepper flakes or chili can help distract from and break down the bitter compounds in escarole. A small amount of spice adds depth to the dish and makes the bitterness more tolerable.
- Sweet Ingredients:
- Incorporating raisins, sugar, or other sweet elements provides a contrast that helps mellow out the bitterness. This technique is often used in Italian cuisine, combining escarole with pine nuts and raisins.
Different Ways to Serve Escarole
Escarole can be served in various forms, making it a versatile ingredient:
- Sautéed as a Side:
- Sautéed escarole can be served hot or at room temperature, making it a great addition to meals year-round. Serve it with olive oil and garlic drizzle for a simple yet flavorful side dish.
- In Soups:
- Escarole is commonly used in Italian soups, such as escarole and bean soup. Sautéing the escarole before adding it to the broth enhances the flavor and reduces bitterness.
- In Salads:
- Raw escarole adds a crisp texture to salads. To counter its bitterness, pair it with acidic dressings like lemon or vinaigrette.
- With Pasta or Sandwiches:
- Sautéed escarole makes an excellent topping for pasta or sandwiches. Its slightly bitter flavor complements rich ingredients like cheese or roasted meats.
FAQs
1. Can Escarole Be Eaten Raw?
Yes, especially the tender inner leaves. Many people use raw escarole in salads, balancing its bitterness with acidic dressings or pairing it with sweet ingredients like fruits.
2. Is Blanching Necessary Before Sautéing?
Blanching is not mandatory, but it does help reduce bitterness. Blanch the escarole a few hours before sautéing to save time during meal preparation.
3. How Do You Store Escarole?
To keep fresh escarole crisp, wrap the leaves in a damp paper towel and place them in a plastic bag or airtight container before storing them in the refrigerator. For longer storage, blanch the escarole leaves in boiling water for about 30 seconds, then transfer them to an ice bath to stop cooking. Thoroughly dry the leaves, then put them in a freezer-safe bag. Remove as much air as possible before sealing the bag, and store the escarole in the freezer for future use.
4. What Are the Nutritional Benefits of Escarole?
Escarole is packed with vitamins A and K, fiber, and is low in calories. A two-cup serving contains about 15 calories, 3 grams of carbohydrates, 1 gram of protein, and 3 grams of fiber, making it a healthy addition to your diet.
5. Does Cooking Time Affect Bitterness?
Yes, overcooking can intensify the bitter compounds. To prevent this, cook escarole briefly, whether sautéing, braising, or adding it to soups.
Nutritional Comparison: Escarole vs. Other Chicories
Escarole belongs to the chicory family, along with frisée, radicchio, and Belgian endive. It is generally less bitter than its relatives, making it a more versatile green. While other chicories like radicchio are firmer and more bitter, escarole has a more tender texture, especially when cooked.
Conclusion
Mastering how to remove the bitterness from escarole opens up a world of delicious and nutritious possibilities. You can easily make this leafy green more palatable by blanching, sautéing, and incorporating acidic or sweet ingredients. Whether you enjoy escarole as a side dish, in soups, or as part of a salad, it can be a versatile addition to your meals.
For more creative ways to use escarole in your cooking, check out this helpful guide, which offers various recipes and tips.
Explore other leafy green recipes on our site to enhance your recipe collection further. A review of our recipe suggests incorporating internal links to related content, such as preparing other bitter greens like kale or adding escarole to soups and salads. By exploring these methods and recipes, you’ll soon become an expert in crafting tasty dishes with escarole.