Very Fresh On The Farm Escarole Vegetable. Escarole, Or Broad-Leaved Endive, Has Broad, Pale Green Leaves And Is Less Bitter Than The Other Varieties. Varieties Or Names Include Broad-Leaved Batavian Endive, Grumolo, Scarola, And Scarole. It Is Eaten Like Other Greens, Sauteed, Chopped Into Soups And Stews, Or As Part Of A Green Salad

KEYWORDS

produce vegetable food plant green dish flower cuisine herb leaf salad fruit crop meal meat escarole broad-leaved endive broad pale leaves bitter varieties names include batavian grumolo scarola scarole eaten like greens sauteed chopped soups stews fresh farm