Escarole is a member of the chicory family and is known for its slightly bitter flavor and crisp texture, making it a favorite in salads, soups, and Italian cooking.
If you’re unable to find escarole or prefer a milder taste, several other greens can offer similar nutritional benefits and culinary versatility.
What is Escarole?
Escarole is a leafy green vegetable with broad, curly leaves that lighten in color toward the center. Its distinct bitterness mellows out when cooked, making it excellent for both raw and cooked applications, particularly in hearty soups and as a complement to beans and sausages.
Best Escarole Substitutes for Cooking
These greens are excellent substitutes for escarole in cooked dishes like soups, stews, and sautés:
1. Swiss Chard
Swiss chard, while not bitter, has a hearty texture that stands up well in cooking, making it a good substitute for escarole in soups and stews. Its leaves are larger and its stalks more pronounced, offering a different texture and a mildly earthy flavor.
Swiss chard can be used in almost any cooked dish where escarole is called for. Its colorful stems also add visual appeal to dishes, whether it’s sautéed, steamed, or added to a hearty pot of soup.
2. Kale
Kale, like escarole, has a hearty texture that holds up well in cooking, which makes it suitable for recipes where escarole is traditionally used, such as soups and stews. Kale comes in several varieties, including curly and lacinato, each offering a slightly different texture and taste.
Kale can be a bit tougher than escarole, so it may need a longer cooking time. It works particularly well in dishes that are cooked for longer periods, where its texture can soften and its flavor becomes more integrated into the dish.
3. Collard Greens
Collard greens have a sturdy texture similar to escarole, making them a good substitute in cooked dishes. They have a mild, slightly bitter taste and require longer cooking times, which makes them ideal for slow-cooked recipes.
Collard greens are excellent in soups, stews, and braised dishes. They can also be used in any recipe calling for cooked escarole, adding body and flavor to the dish.
4. Mustard Greens
Mustard greens offer a spicy, peppery flavor that can add a lively kick to any dish. They are more pungent than escarole but can be moderated by cooking, which mellows their intensity.
Mustard greens are great in sautés, stir-fries, and soups, where their bold flavor can be a standout feature. They’re also rich in nutrients, making them a healthy addition to your diet.
5. Spinach
Spinach is a milder alternative to escarole with a softer texture. It lacks the bitterness of escarole but can mimic its role in many recipes, especially when young spinach leaves are used.
Spinach is versatile, cooking down quickly and easily, which makes it suitable for sautés, soups, and as a raw addition to salads. It’s an excellent option for those who prefer a less bitter flavor in their dishes.
Best for Escarole Substitutes Eating Raw
These greens are great substitutes for escarole in salads and other raw preparations:
1. Curly Endive
Curly endive, often confused with escarole, is another member of the chicory family but with a frizzier texture. It shares a similar bitter flavor, making it an excellent substitute in any dish calling for escarole.
Curly endive can be used both raw and cooked, though its frizzier leaves are particularly good in salads where their texture can add a nice contrast. It’s readily available in most supermarkets, often near other specialty greens.
2. Butter Lettuce
Butter lettuce has a sweet, mild flavor and a tender texture that can substitute for escarole in raw preparations. It doesn’t provide the same bitterness but can be a pleasant alternative for those who prefer a gentler flavor in their salads.
Butter lettuce is excellent for wraps, sandwiches, and delicate salads where its soft leaves can provide a luxurious mouthfeel. It’s widely available in grocery stores and is also suitable for hydroponic growing.
3. Radicchio
Radicchio, with its deep red and white color, brings a beautiful visual contrast and a sharper bitter taste to dishes. It’s less leafy and more compact than escarole but works well as a substitute, especially in raw preparations or when grilled.
Radicchio is great in mixed green salads, where its color and bitterness can elevate the dish. It can also be grilled or roasted, which helps to reduce its bitterness, making it a versatile choice for a variety of recipes.
4. Romaine Lettuce
Romaine has a crisp texture and a slight bitterness, making it a versatile option for raw salads and as a base in many dishes where escarole might be used.
Romaine is versatile and widely used in many types of salads, especially Caesar salad. It’s readily available, affordable, and a staple in many kitchens for its nutritional value and culinary flexibility.
5. Arugula
Arugula offers a peppery, slightly bitter flavor that can substitute for escarole in salads and lighter dishes. It’s less robust, so it’s best used raw or added at the end of cooking to maintain its delicate texture.
Arugula is perfect for a quick salad or as an addition to sandwiches and pizzas, where its peppery bite can stand out. It’s commonly available in most supermarkets and is easy to grow in home gardens.
How to Incorporate These Substitutes
- Measurements: Use these substitutes in equal amounts to escarole in recipes, adjusting the cooking time as necessary.
- Cooking Tips: For tougher greens like kale and collard greens, consider cooking them longer to achieve a texture similar to cooked escarole.
- Recipe Adaptation: When using these substitutes raw, consider the specific flavors and textures they bring to the dish and adjust other ingredients accordingly.
Final Thoughts
Whether you’re cooking up a hearty stew or whipping up a fresh salad, these substitutes provide flexibility and variety in your cooking.
Each one offers unique flavors and textures that can enrich your dishes, making them suitable replacements for escarole in various culinary applications.