Escarole

Escarole may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Escarole is a type of endive in the chicory family, closely related to frisée and radicchio. It has broad, sturdy leaves with a pleasant balance of bitterness and sweetness. Escarole has deep roots in Mediterranean and Italian cuisines, appearing in soups, braised dishes, and leafy salads. Escarole pairs well with creamy cannellini beans, tangy olives, bright fruits like apple and peach, and much more.

• To store escarole, wrap the greens in a towel and store them in a loosely covered container in the refrigerator. This helps minimize exposure to air and moisture and prolongs escarole’s fridge-life. 

• Pair with sweet or acidic ingredients like apple, pear, tomato, or lemon to balance the leafy green’s slightly bitter flavor.

• Try adding escarole to your favorite soups—it wilts quickly and becomes very tender.

No. Escarole presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve escarole in an age-appropriate way as described in the How to Serve section. Escarole can also cause some gagging or coughing as the leaves cling to baby’s tongue or the roof of their mouth. Offer a drink in an open cup to help baby wash any pieces of food down. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No, escarole is not a common allergen. However, allergies to vegetables of the chicory family, of which escarole is a member, have been reported.^{[1] [2] [3]} Individuals with Oral Allergy Syndrome (also called pollen food allergy syndrome), and in particular, those with sensitivities to certain tree pollens, may also be sensitive to escarole.^[2] Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking escarole may help minimize and even eliminate the reaction.^{[4] [5]}

Yes. Escarole contains important nutrients for a developing child, including folate, potassium, zinc, vitamins C and K, beta carotene, antioxidants and fiber. In tandem, these nutrients work to support neurodevelopment, heart health, iron absorption, blood clotting, bone health, digestive processes, and more.

Both escarole and lettuce are nutritious and great options for adding to baby’s meals in age-appropriate ways. Depending on the specific variety of lettuce, both escarole and lettuce can offer good amounts of vitamin K, fiber, and folate, among other vitamins and minerals.