How to Remove the Bitterness from Escarole

How to Remove the Bitterness from Escarole

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 improve 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.

You can also dip the escarole in a bowl of ice cold planet 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.

Removing bitterness from escarole with milk

Another 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 rest for 30 minutes. 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.

Consume the most tender leaves

In addition to 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 those that are most tender. Those in an intense green colour but located on the outside and the those of pale appearance should be discarded.

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