How to Remove the Bitterness from Escarole
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Escarole is a very common ingredient in salads, giving a fresh flavour whenever we use it. But for the kitchen novice something may come as a surprise: it is an ingredient with a bitter taste that may be objectionable to some diners. Escarole belongs to the family of endives, and this is where its bitter taste comes from. Eating escarole is really good for the health, as it's high in folic acid, vitamins A, K and C, fiber and potassium.
When buying escarole, it's important to look for one that has brightly green coloured leaves, as these will be the healthiest. The escarole needs to be thoroughly washed and treated before eating it to remove the bitter taste. Next in OneHowTo we explain how to remove the bitterness from escarole.
Removing bitterness from escarole with water
One of the simplest forms of removing the bitterness from escarole and greatly improving its taste is by using a lot of water. Immerse the escarole in hot but not boiling water for 2 minutes. Then remove it and put it in a bowl with plenty of cold water to rest for 5 minutes.
The temperature change will help the plant lose some of its bitterness and become more enjoyable to the taste.
In addition to this method, you can also dip the escarole in a bowl of ice-cold water for about 20 to 30 minutes. This remedy will help remove the bitterness of the plant and it can also be used in other bitter greens. The cold water causes the plant cells to constrict, which can lock in flavors and reduce bitterness.
Removing bitterness from escarole with milk
Another effective trick to remove the bitterness from escarole is by using milk. You just have to dip the vegetable in a bowl full of milk and leave it to rest for 30 minutes. The lactic acid in milk can neutralize bitter compounds. When the time has passed, remove it and wash it with water before consuming it. You will see that its bitter taste will be nearly gone, making it a perfect ingredient for salads.
Milk can also add a subtle creaminess to the escarole, enhancing its flavor profile even further. This method is particularly beneficial if you plan to use escarole in creamy dishes or soups.
Consume the most tender leaves
In addition to being bitter, escarole may prove too crisp for some people, so it is best to avoid the hardness and only consume its innermost soft leaves. Those that are bright green are the most tender. Those in an intense green color but located on the outside and those of pale appearance should be discarded.
Moreover, tender leaves are not only less bitter but also provide a delicate texture, making them perfect for salads. It should be noted that the tender leaves are rich in nutrients and can be more palatable for those sensitive to stronger flavors.
For individuals looking to incorporate more greens into their diet without the harsh bitterness, focusing on these tender leaves is an excellent approach. You can also pair escarole with sweet or acidic ingredients, such as fruits or vinegars, to further mask any lingering bitterness.
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