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Ingredient

Curly Endive

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A.K.A

chicory, curly chicory

What is it?

Curly endive, a hearty green related to endive and escarole, has narrow stems and frilly, very curly leaves. It can be eaten raw in salads, but cooking mellows its assertively bitter flavor.

Kitchen math:

1 oz. = about 1 cup loosely packed chopped

Don’t have it?

Use frisée in it’s place in salads.

How to choose:

Look for heads with deep-green outer leaves and a white to pale-yellow heart. The stem end shouldn’t show signs of browning, nor should the outer leaves look wilted or have black tips.

How to prep:

Wash and dry curly endive. For salads, chop into 2-inch pieces.

How to store:

Store in the crisper in the refrigerator.

Cross Reference

Belgian endive

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