This week your share will contain either escarole or red leaf lettuce. Click here for image and description of red leaf lettuce.
Escarole lettuce is a type of endive. Delicious and versatile, it is characterized by dark green outer leaves, while the inner leaves gradually lighten in color. To some, the outer dark green leaves may have a slight bitter flavor. When combined with other salad greens, this adds flavor interest to a salad. Or try steaming or braising the darker leaves. When prepared this way, seasoned with a bit of pepper and garlic powder, they lose their bitterness. Another idea is to cut the leaves into strips and add to vegetable or chick pea soup.
Remember the darker the salad, the more nutritious it is. These salad greens are high in beta-carotene and folic acid. Escarole lettuce is also an excellent source of vitamins C, A, potassium, and vitamin K.
As with other salad greens, these are best if used within a few days. To store, wrap in a damp towel or place in a plastic bag in the hydrator drawer of the refrigerator. Add a paper towel to the plastic bag to keep greens fresh longer.