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.
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.
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.
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