Batavian Escarole boasts broad, sturdy leaves with a crisp texture and a milder flavor compared to other chicory family members. The outer leaves present a vibrant green hue while the inner leaves tend to be paler and more tender, often used to add a slightly bitter yet succulent element to salads. Whether served raw or gently wilted into soups and stews, Batavian Escarole offers a pleasant contrast in textures. Rich in vitamins A and K, and a source of fiber and minerals, this leafy green contributes both nutrition and character to a variety of culinary creations, from Italian wedding soup to sautéed side dishes.