Endive-Vs.-Escarole-In-The-Fridge | Fridge.com

Endive Vs. Escarole In The Fridge

What's in Your Fridge?

Endive and Escarole: What's the Deal?

Endive and escarole are those leafy greens you see at the store and wonder, "What do I do with these?" Both are part of the chicory family but bring their own flair to the table. Knowing their differences can help you whip up some tasty dishes.

Endive has curly, tightly-packed leaves and a slightly bitter taste, making it a salad superstar or a fancy garnish. Escarole, with its broader, flatter leaves, is milder and more versatile, perfect for soups, sautés, and salads.

Why Bother with Endive and Escarole?

These greens aren't just for show—they're packed with nutrients that do wonders for your health.

Nutrient Endive (per 100g) Escarole (per 100g)
Calories 17 15
Protein (g) 1.3 1.5
Fat (g) 0.2 0.2
Carbs (g) 3.4 3.4
Fiber (g) 3.1 3.1
Vitamin A (% DV) 72 74
Vitamin C (% DV) 21 17
Calcium (% DV) 5 5
Iron (% DV) 2 4

Endive is a vitamin A powerhouse, great for your eyes and digestion. Escarole also packs a punch with vitamin A and fiber, plus a bit more protein. Both are low-cal, so you can munch away guilt-free.

For more veggie comparisons, check out our articles on sweet potato Vs. yam in the fridge and romaine lettuce Vs. cos lettuce in the fridge.

Endive: The Crunchy Green

What Makes Endive Special?

Endive is a chicory family member with a unique taste and texture. There are two main types: Belgian endive with pale yellow leaves and curly endive (frisée) with dark green, frilly leaves.

Endive's slightly bitter taste and crunchy texture make it a salad favorite and a versatile ingredient in many dishes. For more leafy green options, check out romaine lettuce Vs. cos lettuce in the fridge.

Endive's Nutritional Goodies

Endive is low in calories but rich in nutrients, making it a healthy choice for your meals.

Nutrient Amount per 100g
Calories 17
Protein 1.25g
Fat 0.2g
Carbs 3.35g
Fiber 3.1g
Vitamin A 2167 IU
Vitamin C 6.5mg
Folate 142µg
Calcium 52mg
Iron 0.83mg
Potassium 314mg

Endive's high fiber content helps with digestion, while its vitamins and minerals support overall health. Curious about other nutrient-rich veggies? Check out kale Vs. collard greens in the fridge.

Escarole: The Versatile Green

Escarole is a leafy green that adds flavor and nutrition to your meals. It's a chicory family member with broad, slightly curly leaves. The outer leaves are darker and more bitter, while the inner leaves are lighter and milder.

Characteristic Description
Leaf Color Dark green outer, light green inner
Leaf Texture Slightly curly, broad
Flavor Profile Bitter (outer leaves), mild (inner leaves)
Culinary Uses Salads, soups, sautéed dishes

Escarole's Nutritional Benefits

Escarole is flavorful and nutrient-packed, making it a great addition to your diet.

Nutrient Amount per 100g
Calories 17
Protein 1.1g
Fat 0.2g
Carbs 3.4g
Fiber 1.6g
Vitamin A 108% DV
Vitamin K 240% DV
Folate 58µg
Calcium 52mg
Potassium 314mg

Escarole's high vitamin A and K levels help with vision and blood clotting, while its fiber aids digestion. For more veggie comparisons, check out romaine lettuce Vs. cos lettuce and mustard greens Vs. turnip greens.

Endive Vs. Escarole: The Showdown

How They Stack Up

Endive and escarole may be chicory cousins, but they have their own personalities.

Feature Endive Escarole
Appearance Narrow, curly leaves Broad, flat leaves
Color Pale green to white Dark green
Flavor Slightly bitter, crisp Mildly bitter, tender
Texture Crunchy Soft, slightly chewy

Endive's narrow, curly leaves and pale color make it a crunchy, slightly bitter salad addition. Escarole's broad, flat leaves and dark green color give it a milder taste and tender texture, perfect for both raw and cooked dishes.

How to Use Them in the Kitchen

Both endive and escarole can shine in various dishes, but their unique traits make them suited for different culinary adventures.


  • Salads: Add crunch and a hint of bitterness to fresh salads. Pair with a tangy vinaigrette.
  • Appetizers: Use endive leaves as scoops for dips and spreads.
  • Roasting: Roasting brings out endive's natural sweetness. Drizzle with olive oil and season before roasting.


  • Soups: Adds texture and a mild, slightly bitter note to soups.
  • Sautéing: Sauté with garlic and olive oil for a quick side dish. The leaves wilt beautifully and soak up the flavors.
  • Salads: Use in salads, especially with hearty ingredients like beans and bacon.

For more ideas, explore our articles on romaine lettuce Vs. cos lettuce in the fridge and chicory Vs. belgian endive in the fridge.

Keeping Endive and Escarole Fresh

Proper storage is key to keeping your greens fresh and nutritious. Follow these tips to extend their shelf life.

Storage Tips

  1. Clean and Dry: Rinse leaves under cold water to remove dirt. Pat dry with a towel or use a salad spinner.
  2. Wrap in Paper Towels: Wrap leaves in paper towels to absorb moisture and prevent sogginess.
  3. Store in Plastic Bags or Containers: Place wrapped leaves in a plastic bag or airtight container. Leave some air in the bag for ventilation.
Vegetable Storage Method Temperature (°F) Humidity (%)
Endive Wrapped in paper towel, in plastic bag 32-36 95-100
Escarole Wrapped in paper towel, in plastic bag 32-36 95-100

Extra Tips

  • Check for Spoilage: Inspect leaves regularly and remove any damaged ones.
  • Avoid Ethylene-Producing Fruits: Keep away from fruits like apples and bananas that produce ethylene gas.
  • Adjust Fridge Settings: Ensure your fridge is set to the right temperature and humidity.

Proper storage can keep your greens fresh longer. For more tips, check out our articles on scallion Vs. green onion in the fridge and romaine lettuce Vs. cos lettuce in the fridge.

Cooking with Endive and Escarole

These greens can add variety and nutrition to your meals. Here's how to cook with them.

Endive in the Kitchen

Endive's slightly bitter taste and crunchy texture make it versatile for both raw and cooked dishes.

Raw Uses:

  • Use as a salad base with a light vinaigrette.
  • Substitute for crackers with dips and spreads.

Cooked Uses:

  • Grill or roast to mellow the bitterness and bring out sweetness.
  • Sauté with olive oil and garlic for a quick side dish.

Quick Recipe: Grilled Endive

  1. Cut endive heads in half lengthwise.
  2. Brush with olive oil and sprinkle with salt.
  3. Grill on medium heat for 3-4 minutes per side until charred and tender.

Escarole in the Kitchen

Escarole's milder flavor and tender leaves make it great for both raw and cooked dishes.

Raw Uses:

  • Add to salads for a mild bitterness.
  • Use in sandwiches for extra crunch.

Cooked Uses:

  • Add to soups like Italian wedding soup for depth and texture.
  • Braise or sauté with garlic, olive oil, and lemon juice for a flavorful side.

Quick Recipe: Sautéed Escarole

  1. Roughly chop escarole leaves.
  2. Heat olive oil in a pan and add minced garlic.
  3. Add escarole and sauté until wilted, about 5 minutes.
  4. Season with salt, pepper, and a squeeze of lemon juice.

Incorporating these greens into your meals adds variety and nutrition. For more ideas, visit our articles on romaine lettuce Vs. cos lettuce in the fridge and arugula Vs. rocket in the fridge.

Recipe Ideas with Endive and Escarole

Endive Recipes

Endive's slightly bitter taste and crisp texture make it a versatile ingredient. Here are some ideas:

  1. Endive Salad
  • Ingredients: Endive, walnuts, blue cheese, apple slices, balsamic vinaigrette.
  • Instructions: Toss endive leaves with walnuts, crumbled blue cheese, and apple slices. Drizzle with balsamic vinaigrette.
  1. Stuffed Endive Boats
  • Ingredients: Endive leaves, goat cheese, cherry tomatoes, herbs.
  • Instructions: Fill endive leaves with goat cheese, halved cherry tomatoes, and sprinkle with fresh herbs.
  1. Endive and Orange Salad
  • Ingredients: Endive, orange segments, red onions, olives, olive oil.
  • Instructions: Combine endive leaves with orange segments, red onions, and olives. Dress with olive oil and a pinch of salt.

Escarole Recipes

Escarole's slightly bitter flavor and tender leaves are perfect for both raw and cooked dishes. Here are some ideas:

  1. Escarole Soup
  • Ingredients: Escarole, cannellini beans, garlic, chicken broth, Parmesan cheese.
  • Instructions: Sauté garlic, add chopped escarole and cook until wilted. Add cannellini beans and chicken broth. Simmer until flavors meld, then top with grated Parmesan cheese.
  1. Sautéed Escarole with Garlic
  • Ingredients: Escarole, garlic, olive oil, red pepper flakes.
  • Instructions: Sauté minced garlic in olive oil, add chopped escarole, and cook until wilted. Sprinkle with red pepper flakes.
  1. Escarole and White Bean Salad
  • Ingredients: Escarole, white beans, red onion, lemon juice, olive oil.
  • Instructions: Mix escarole leaves with white beans and thinly sliced red onions. Dress with lemon juice and olive oil.

Adding endive and escarole to your meals can diversify your diet and boost nutrition. For more veggie comparisons, check out our articles on romaine lettuce Vs. cos lettuce in the fridge and arugula Vs. rocket in the fridge.

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