Technically, escarole is considered a flat-leafed variety of endive. What’s commonly called “endive” is Belgian endive, a yellow-green plant with tightly layered, cylindrical leaves ( 2 ).

Flavor-wise, escarole is part of the chicory family, which means it’s related to stuff like endive, radicchio, and other bitter greens. And yes, as the family name “bitter greens” suggests ...

Curly endive and escarole are part of the chicory family (Cichorium endivia). But what's commonly known as Belgian or French endive is actually called Witloof chicory (Cichorium intybus).

Endive has curly, narrow leaves, while escarole has smooth, flat leaves. Escarole is also usually less bitter-tasting than endive. Try escarole in this yummy white bean soup.

While raw escarole has a springy, vegetal quality, a bit like a mild romaine, with heat it seems to mellow and ripen in flavor, growing, like Cinderella, only the sweeter for its ordeal. As plants ...

Escarole, which is broad-leafed endive (as opposed to curly endive, which is narrow-leafed) also often goes by the name of Batavian, one of its cultivars.

Homes & Gardens; Forcing boosts rhubarb, endive, escarole harvests. Published: ; Aug. 24, 2008, 12:25 p.m.

Escarole is a member of the chicory family, a form of endive with broad green leaves that’s easy to confuse with a head of curly lettuce. Like other chicories, radicchio and endive, those lush ...

Heat a grill or cast iron pan over high heat until hot. Meanwhile, brush the endive pieces all over with a very light coating of oil. Char the pieces on all sides, 2 to 4 minutes.