Escarole is a traditional leafy green with broad tender leaves, a mild bitter flavour and rustic Mediterranean character.

Popular in Italian cooking, escarole can be served raw in salads or cooked until soft and sweet. It is especially delicious sautéed with extra virgin olive oil, garlic and chilli, or added to soups, stews, beans, pasta dishes and seasonal vegetable recipes.

A versatile fresh green for restaurants, delis, fresh produce displays and authentic Italian cooking.

Serving suggestion:

Serve raw in salads with olive oil and lemon, or sauté with garlic, chilli and extra virgin olive oil. Excellent with white beans, sausages, pasta, soups, potatoes and rustic Italian dishes.