Escarole, Belgian endive, French endive, Curly endive, Frisee
What is it?
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.
How to prep:
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.
How to store:
Store chicory greens in plastic bags in the refrigerator for up to a week.
This quick dinner for two is a one-pan wonder with hearty curly endive and golden chunks of sautéed chicken, finished in a simple but bright orange sauce.