escarole

noun

1. (Canada, US, uncountable, usually)A subspecies or variety of broad-leaved endive (Cichorium endivia subsp. endivia, syn. Cichorium endivia var. latifolium), which is eaten as a vegetable.

   “Paul's greatest pleasure was the cultivation of various salads. He owned four large beds in which he grew romaines, lettuces, escaroles, and almost all the known species of these edible leaves.”

   “Escarole is a form of endive with the Latin name Cichorium endivia var. latifolia. There are several forms of a variety called var. crispum with wide heads and crisped leaves. One of these called "fringed" has a head so deep it is almost self-blanching. These escaroles are delicious as salads and also when chopped and cooked.”

   “Like chicory and Belgian endive, escarole’s bitterness is its attraction. Look for broad heads of escarole with dark green leaves.”

   “This recipe called scarola imbottita is unique in that the individual leaves of the vegetable are not used for stuffing, as you might expect, but the whole head of escarole is flattened and stuffed, then closed up, tied up, and cooked whole. [...] Remember that the kind of escarole used here is also called curly endive.”