Red Escarole

Red escarole is a vibrant, leafy green vegetable from the chicory family, closely related to green escarole but distinguished by its red or reddish-purple tinged leaves. This unique coloring is due to anthocyanins, which are natural antioxidants. Red escarole has the same slightly bitter, mildly nutty flavor as green escarole, with a hint of sweetness. Its eye-catching color and tender leaves make it a beautiful addition to salads and cooked dishes, where it brings a depth of flavor and a nutritional boost.

Appearance and Flavor:

• Appearance: Red escarole has broad, dark green leaves with rich reddish-purple or burgundy edges. The leaves are slightly curly and tender, with a dense head similar in structure to lettuce but firmer.
• Flavor: Red escarole has a slightly bitter, earthy flavor with a hint of sweetness, similar to green escarole but with a bit more depth. The bitterness of the outer leaves is milder than other chicories, making it versatile in both raw and cooked dishes.

Culinary Uses:

Red escarole is versatile in the kitchen and can be used in a variety of dishes, either raw or cooked. Its color and mild bitterness make it a great addition to salads, soups, and sautés.

• Salads: The tender inner leaves of red escarole are excellent for fresh salads. The bitter flavor pairs well with sweet ingredients like fruits, nuts, and cheeses, adding a striking color to the mix.
• Soups and Stews: Red escarole holds up well when added to soups and stews, where its leaves become tender and its bitterness mellows. It’s commonly used in Italian soups, such as escarole and white bean soup.
• Sautéed or Braised: Red escarole can be sautéed with garlic and olive oil or braised with broth, wine, or vinegar. Cooking it enhances its natural sweetness and reduces bitterness.
• Grilled or Roasted: The outer leaves of red escarole can be lightly grilled or roasted to caramelize and create a smoky, sweet flavor.
• Stuffed Escarole: The large leaves are ideal for wrapping fillings, similar to cabbage, for stuffed escarole dishes baked in tomato sauce or broth.

Nutritional Benefits:

Red escarole is nutrient-dense and offers numerous health benefits, being rich in vitamins, minerals, and antioxidants.

• High in Antioxidants: The red color comes from anthocyanins, which are powerful antioxidants that help protect cells from damage and reduce inflammation.
• Good Source of Fiber: Red escarole provides dietary fiber, which aids digestion and helps regulate blood sugar.
• Rich in Vitamin K: Like other leafy greens, red escarole is high in vitamin K, which supports bone health and aids in blood clotting.
• Contains Folate: Folate is essential for cell growth and is especially beneficial during pregnancy.
• Source of Vitamin A and C: These vitamins support immune health, vision, and skin health.

Health Benefits:

• Supports Heart Health: The antioxidants and potassium in red escarole help regulate blood pressure and support cardiovascular health.
• Boosts Immune Function: Vitamin C and other antioxidants in red escarole help protect the immune system and support overall health.
• Promotes Digestive Health: The fiber in red escarole promotes regular bowel movements and helps maintain a healthy gut.
• Supports Bone Health: The high vitamin K content aids calcium absorption, supporting strong bones.
• May Help Reduce Inflammation: The anthocyanins in red escarole have anti-inflammatory properties, which can help protect against chronic diseases.

How to Prepare and Store Red Escarole:

1. Preparation: Rinse red escarole leaves under cold water to remove any dirt or grit. The outer leaves are great for cooking, while the tender inner leaves are ideal for salads.
2. Serving Options: Use red escarole in salads, sauté it with garlic, add it to soups, or use it in braised dishes. Its color and mild bitterness make it versatile for raw or cooked applications.
3. Storage: Store red escarole in the refrigerator, ideally in a plastic bag or produce drawer, to keep it fresh. It can last up to a week.

Cooking Tips:

• Balance Bitterness: Pair red escarole with sweet or acidic ingredients like citrus, apples, or balsamic vinegar to balance its slight bitterness.
• Cook with Garlic and Olive Oil: Sautéing red escarole with garlic and olive oil brings out its natural sweetness and mellows the bitterness.
• Use Raw in Salads: The colorful leaves of red escarole add a striking appearance to fresh salads, especially when combined with ingredients like nuts, cheese, or fruit.

Popular Dishes Featuring Red Escarole:

• Red Escarole Salad: Red escarole leaves mixed with apples, walnuts, and blue cheese, dressed with a light vinaigrette.
• Red Escarole and White Bean Soup: A traditional Italian soup with red escarole, cannellini beans, garlic, and broth.
• Sautéed Red Escarole with Garlic: Sautéed with garlic, olive oil, and red pepper flakes for a simple and flavorful side.
• Stuffed Red Escarole Leaves: Red escarole leaves wrapped around a filling of rice, meat, or vegetables, then baked in a tomato sauce.
• Grilled Red Escarole: Lightly grilled or roasted, then drizzled with olive oil and a squeeze of lemon for a smoky, tender dish.

In summary, red escarole is a mildly bitter, nutrient-dense leafy green with vibrant red-tinged leaves that add color and flavor to a variety of dishes. Rich in fiber, antioxidants, and vitamins, it offers numerous health benefits, from supporting digestion to promoting heart health. Whether used in fresh salads, soups, or sautéed as a side, red escarole’s unique flavor and eye-catching color make it a valuable addition to any meal.