Escarole is a leafy green vegetable and member of the chicory family, along with frisée, endive, and Belgian endive. Sometimes called broad-leaved endive, escarole has broad, curly green leaves and a slightly bitter flavor. It can be eaten raw, grilled, sautéed, or cooked in dishes.

Escarole is less bitter than other chicories, and the level of bitterness varies throughout the head, with the inner, lighter-colored leaves being less bitter than the outer, darker green leaves.

The inner leaves may be more suitable for salads, using the outer leaves for cooked dishes.