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Description:
This is a leafy vegetable that is related to chicory and has a slightly bitter taste.
Some of the most common varieties include:
Curly Endive: The most common variety, is fairly tough and has a bitter taste. It is best cooked before using and is a good choice for using in soups or vegetable stews.
Escarole: A favorite in Italian cooking, this variety has broad, ruffled leaves that form an open and flattened head. It ranges in color from a light yellow to a deep green and has a mild flavor. It is a great addition to soups.
Frisée: This is a lighter version of curly endive. It is an ivory to light green color due to the fact that it is kept from the light while growing. It is characterized by its thin and ragged edged leaves and is more expensive than other endive because of the growing process. It appears almost flattened because it is pressed down during the growing process.
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Selecting:
When selecting, choose leaves that are brightly colored and fresh looking. Frisée should be light in color.
Storing and Handling:
When storing, place in a plastic bag in the refrigerator for approximately five days, depending on the freshness of the product.
Preparation:
Curly Endive and Escarole: Discard discolored or very dark leaves and cut a thin slice off the stem end. With a paring knife, carefully cut out the core and discard. Separate the leaves and wash thoroughly in cold water.
Frisée: Trim off any discolored leaves, rinse thoroughly in cold water, shake off excess water and prepare as desired.
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Serving Suggestions:
Soups: Again both curly endive and escarole will work well in soups, giving them a nice flavor all their own.
Quiche: Use cooked escarole in your favorite quiche recipe to add an extra layer of flavor.
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Seasonings and Foods to use with Endive: anchovies, bacon, black olives, cheese (blue cheese, goat cheese), eggs, vinegar
Quick Salad – Endive Recipes:
Easy Salad Recipe
Lettuce Salad Recipe
Return from Endive to Spring Produce Guide