A Close Up Of Escarole Vegetable Plant In The Forest. Escarole, Or Broad-Leaved Endive, Has Broad, Pale Green Leaves And Is Less Bitter Than The Other Varieties. Varieties Or Names Include Broad-Leaved Batavian Endive, Grumolo, Scarola, And Scarole. It Is Eaten Like Other Greens, Sauteed, Chopped Into Soups And Stews, Or As Part Of A Green Salad

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green plant produce food flower leaf vegetable yellow herb nature grass petal fruit wildflower dish crop escarole broad-leaved endive broad pale leaves bitter varieties names include batavian grumolo scarola scarole eaten like greens sauteed chopped soups stews salad close forest