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Escarole

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A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory. This member of the chicory family has broad outer leaves with a crinkled shape. The leaves provide a slightly bitter taste, yet not as bitter as Belgian or curly endive. As the outer leaves are removed, the inner leaves display a paler green coloring with more white and a taste less bitter than the outer leaves. Escarole is popular as a salad green, eaten raw with mayonnaise or a vinaigrette dressing. When cooked, the greens are often served as a vegetable steamed or braised, and can be added to soups for flavoring in the later stages of soup making.
Escarole

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USDA Nutrition Facts

Soup, escarole, canned, ready-to-serve (USDA#06035)

Serving Size 1 cup (8 fl oz)
Calories 11
Protein 0g
Total Fat 0g
Total Carbohydrates 0g
Potassium 107mg
Sodium 1558mg
Cholesterol 1mg

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