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Escarole looks similar to lettuce, but is actually a slightly bitter green in the chicory family.  A variety of endive, escarole tastes similar to radicchio but looks completely different.  High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.


Store wrapped in plastic in the vegetable crisper of your refrigerator.  Escarole will keep for a few days, but is best eaten fresh.


Wash using a salad spinner, and dry thoroughly for salads.  Try tossing a few escarole leaves into a mild salad, serving lightly cooked with lemon and garlic, or stir chopped escarole into soup.


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