Weight:
Its weight is ranging between 500 and 1000 g.
Nutritional values:
The escarole is rich in vitamins and potassium and it has a refreshing
and purifying action. In the past centuries, it was used as medicinal
plant because of its bitter taste, but the modern growing method
discovered that the bitterness of its leaves disappeared if letting
the heart
become white.
Cooking suggestions:
Escarole is eaten raw in salads preferably, but it can be also cooked.
Either alone or mixed with other vegetables, it is a side dish for
meat
or fish.
