Escarole
Usually introduced around 6 months
How to serve by age
6-9 months
Escarole is a broad-leaf endive with a gentle bitterness that softens with cooking. Wilt or simmer the leaves until very soft, then finely chop and stir into purees, soups, mashed beans, or scrambled egg. A whole raw leaf can ball up and stick to the palate, so cook and chop it or blend it into another food instead of giving it loose.
Cooked, then finely chopped and folded into a carrier food.
9-12 months
As the pincer grasp develops, keep escarole cooked and finely chopped, or stir a little soft raw leaf, torn small, into a familiar dish. Cooked and mixed is easier to manage than loose raw leaves right now.
Cooked and finely chopped, or small soft raw pieces torn and mixed in.
12-18 months
Escarole can now be served cooked or raw in small soft pieces. It is milder cooked or paired with a sweeter food. Keep raw leaves torn small and keep supervising meals.
Cooked or raw in small soft pieces; raw leaves torn small.
Key nutrients
Common questions
When can my baby eat Escarole?
Most babies can try Escarole from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Escarole and every first food in nappi
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