Escarole, Belgian endive, French endive, Curly endive, Frisee
While chicory root is commonly used as coffee filler or substitute, the salad versions of chicory come in several varieties and are eaten as leafy green vegetables. Salad chicory fall into two categories: those with broad leaves, those with curly leaves, and Witloof chicory. Escarole is a broad-leaved variety; curly endive is narrow-leaved, and endive falls into the Witloof category, because its roots are forced to produce tight, light colored heads.
Chicories are prepared in a variety of different ways, depending on the type. Escarole can be sauteed, stir fried, braised, wilted and added to soups; curly endive is usually eaten raw; French and Belgian endive can be eaten either raw in salad or braised or grilled.
Store chicory greens in plastic bags in the refrigerator for up to a week.