How to Use Endives: 3 Tips for Preparing Endives

Endives are a leafy vegetable from the chicory family. Endive refers broadly to the edible leaves of the chicory root. Belgian endive, frisée (curly endive), and escarole (broad-leaved endive) are the three main types of endive.

Chicories are known for their bitter flavor, and endives are no different: The bitterness comes from a flavonoid called kaempferol, which is also found in some brassicas like kale and broccoli, as well as apples and grapes. Raw endives are typically astringent with a dry mouthfeel, but cooked endives have a mellow, almost nutty flavor profile.

1. 1. Curly endive, or frisée: Heads of curly endive are thick and bushy with lacy, frazzled stems. When added to salads, the stiff green leaves lend an airy, crunchy texture, and its inherent bitterness can complement and balance richer components, like salty, fatty lardons and poached egg, or ripe slices of peach or persimmon.
2. 2. Belgian endive: The Belgian endive is a member of Cichorium intybus, the “common chicories,” a subspecies that also includes puntarelle and radicchio. As one of the more recognizable endives at the grocery store, they’re found in shades of pale green, yellow, or magenta—which are also known as red endives.
3. 3. Escarole: Escarole is a broad, leafy green with a slightly less bitter taste than frisée or Belgian endives. The outer leaves of escarole are tougher, with a more pronounced bitterness that’s a great addition to soups and stews, while its inner leaves are milder—good for adding into mixed green salads or sandwiches.

1. 1. Endive salads: As a salad green, the strength of the endive lies in its crisp structure and palate-cleansing bitterness. Frisée is perhaps the most common, thanks to the French bistro classic salade Lyonnaise which features thick lardons and a poached egg in a simple mustard vinaigrette. Slice Belgian endives thin and horizontally for more delicate ribbons in a mesclun mix.
2. 2. Appetizers: Belgian endive leaves hold their funnel-like shape when separated, making them ideal finger food, canapes, or substitutes for chips when served with dip. Tuck a slice of creamy cheese like Brie on the wide end of cleaned outer leaves, topped with ½ teaspoon of compote, marmalade, or jam.
3. 3. Sautéed, roasted, baked, or braised: Belgian endives can be braised whole or halved and served as a side dish; baked into a gratin, where they break down and take on a melt-in-the-mouth texture; or caramelized as a counterpoint to crispy duck confit with a tangy cherry glaze. Escarole wilts quickly and cooks down well in a sautée with slivers of garlic.

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