Full Heart Batavian Endive (Escarole)
Full Heart Batavian Endive - Picture sent in by Julianne Bell

Full Heart Batavian Endive (Escarole)

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Large thick dark green leaves, 10-12" compact heads.
'Full Heart Batavian' Endive (Escarole)
Cichorium endiva

90 days — 'Full Heart Batavian' Endive produces compact heads of thick, large (average ten to twelve inches in diameter), dark green colored leaves, that are easy to blanch. In general, broad leaf endive varieties, also referred to as escarole, tend to be less bitter than the curly leaf endive varieties. It can be eaten like other greens, either fresh as part of a green salad, or sautéed or chopped and added into soups and stews.

'Full Heart Batavian' was an "All-America Selection®" winner in 1934. Each packet contains one gram, which is about 450 seeds.
A wonderful old-time Italian favorite.
A wonderful old-time Italian favorite:

Start with chicken stock (homemade or purchased) and simmer. Add cut up escarole greens, 'Navy' beans, and crushed red pepper flakes to taste. If using dry beans, prior to adding to the pot, slow cook the dry beans, ahead of time, with celery and onions and once tender, drain and added to the pot. Canned beans are o.k. but drain and rinse before adding to the pot.

Once heated, place in a bowl, drizzle with a nice Extra Virgin Olive Oil, and serve. Enjoy!
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