Escarole and Frisee

Get The Most Out of Your Escarole and Frisee from Backyard Eats

Harvesting Escarole and Frisee

When It’s Ready
  • The harvest process for escarole and frisee is similar to head lettuce
  • Pick individual leaves from mature plants as desired, or wait until a full head develops for a single harvest
  • Late May – mid-June
When It’s Too Late
  • Unharvested plants will eventually bolt and go to seed
How To
  • Snap off or cut individual leaves
  • Harvest the entire plant by cutting at the base of the rosette near the soil level

Growing Escarole and Frisee

Escarole and frisee are leafy green vegetables that has a slightly bitter flavor and a crunchy texture. They can be eaten raw in salads or sautéed and served as a side dish. When cooked, the bitterness mellows out slightly.

Storing Escarole and Frisee

Fresh Storage: Refrigerate, tightly wrapped in a plastic bag, for up to five days.

Cooking With Escarole and Frisee

  1. Escarole and White Bean Soup – Sauté garlic and onions, add broth, escarole, and white beans. Simmer until tender.
  2. Frisée Salad with Bacon and Poached Egg – Toss frisée with warm bacon vinaigrette, crispy bacon, and a poached egg.
  3. Escarole and Sausage Pasta – Cook sausage with garlic and red pepper, add escarole, and toss with pasta and Parmesan.
  4. Frisée and Apple Salad – Mix frisée with apple slices, walnuts, blue cheese, and cider vinaigrette.
  5. Escarole and Lemon Risotto – Stir chopped escarole and lemon zest into risotto, finish with Parmesan.
  6. Frisée and Roasted Beet Salad – Combine roasted beets, frisée, goat cheese, and candied pecans with balsamic vinaigrette.
  7. Escarole and Chickpea Stew – Sauté onions, tomatoes, add escarole, chickpeas, and seasonings. Simmer until tender.
  8. Warm Frisée and Mushroom Salad – Sauté mushrooms with garlic and thyme, toss with frisée and mustard vinaigrette.
  9. Escarole and Bean Crostini – Top toasted baguette slices with sautéed escarole, cannellini beans, and Parmesan.
  10. Frisée and Citrus Salad – Toss frisée with segmented citrus, pomegranate seeds, and almonds, dress with citrus vinaigrette.

Try These Chicory Recipes:

Want To Learn More?

At Backyard Eats, we’re passionate about helping our clients discover and share the magic of homegrown good. Our Harvest Guides will teach you everything you need to know to harvest, store, and cook with fresh produce right from your own backyard! Our Harvest Toolkit Directory includes a list of all our step-by-step guides. Click below to give them a try!