Large, broad in shape, with slightly twisted, lettuce-like leaves that form tightly packed heads with creamy white hearts. This bulky heirloom variety dates back to the 1860s and pairs beautifully with bacon, croutons, or hot salad dressing. Unlike finely cut frisée, escarole features wider, flatter leaves that grow in a rosette form around a center that can be blanched to increase sweetness and reduce bitterness. Plant densely for better internal blanching, or bundle the outer leaf tips with an elastic band to block sunlight from the center and enhance tenderness.
