noun
escarole
ES-kuh-rohl/ˈeskərəʊl/
A broad-leaved endive eaten raw or cooked.
The fresh escarole has broad, ruffled green leaves surrounding a creamy center.
Etymology
Escariola meant “something edible” and ultimately comes from Latin edere, “to eat.” The vegetable’s name thus points to its use as food.
In context
let's make a pan of escarole and beans
More examples
- Stir the escarole into the soup just before serving.
- She sautés escarole with garlic and olive oil.
- Rinse the broad escarole leaves to remove any grit.
Forms
escarole
Similar words
- endive
- Names the broader group that includes broad-leaved escarole.