Endive

Escarole is a vegetable of the family Asteraceae, to which also belong lettuce, endive and chicory.

The origin of the endive not been able to determine exactly, but in antiquity was cultivated both in the Mediterranean and Asia.

In Spain it is grown mainly in Catalonia, Murcia and Valencia (especially the curly variety).

Endive varieties

There are two types of endive:

• The leafy greens, such as its name have twisted leaves with very jagged edges. It is the most traditional and we consume regularly.
• The smooth leaf, also called endive leaves whole. Its cultivation is more recent, is more like lettuce and their leaves are smooth, wide rolling.

The best time of year to find them in all their glory is winter. When buying a escarole have to look at who has firm leaves, tender and of a good green color. Once home, you can refrigerate unwashed for about two or three days.The smooth endives stay fresh a little longer.

Uses of escarole

In the kitchen, the endive way for many diets, because they are high in water and low in calories.

It is very good in salads, for its characteristic texture and flavor, a little bitter but delicious. Although it would be delicious just aliñándola with oil, vinegar and salt. Still looks more taste if accompanied with a cheese sauce or yogurt.Lately it has become quite fashionable to accompany it with grenades.

By its vitamins and minerals such as potassium, sodium, calcium, phosphorus, iron is highly recommended as diuretic and vegetables to help the digestive system to promote intestinal transit.