The endive, a leafy vegetable, is actually a member of the daisy family. Often cooked or simply tossed raw into a salad, it's high in vitamins A and K, and is a great source of fiber. It comes in two varieties: the curly endive, also known as chicory or frisée, which has narrow, green and curly outer leaves, and the broad-leaved endive, also known as escarole, which has broad, pale leaves and a much less bitter flavor than it's narrow-leaved sibling.
- Endives, Apples, and Grapes [SE]
- Jambon-Wrapped Grilled Endive [SE]
- Endive and Chicory Salad with Grainy Mustard Vinaigrette [Epicurious]
- Grilled Pork Tenderloin and Belgian Endive and Tomato Chile Jam [Epicurious]
- Braised Endives with Haricots Verts [Epicurious]
- Braised Shrimp and Creamy Endive [Epicurious]
- Baked Belgian Endive with Pecorino and Walnuts [Epicurious]
- Spinach and Endive Salad with Lemon-Ginger Dressing and Crisp Won Ton Strips [Epicurious]
- Endive and Celery Salad with Fennel [Smitten Kitchen]
How do you use endives?