The important thing to know about these related but totally different greens is that everything in this group is bitter and leafy but firm and crisp.
Endive can be white or shades of purple.
Escarole is thick-leafed with light green-to-white shading.
Chicory is similar-looking only with curlier leaves, and radicchio looks like a small red and white cabbage. All add good texture and structure to salads and are a real treat when cooked, which mellows their flavor.
Preparing: Trim and rinse as you would any lettuce.
Best Cooking Methods: sautéing, braising (endive, chicory, escarole); grilling (endive, radicchio)
When are they done? When crisp-tender if sautéed or grilled; when soft but not mushy if braised
Other vegetables you can use: Within this group, the varieties are interchangeable. For cooking, dandelion, turnip, mustard greens; when raw, any lettuce, arugula, watercress
We’ve got a handful of great recipes for you, starting with beans and greens. While it may seem suspect to call this dish a crowd-pleaser, I can assure you there is a legion of fans. Whether you like it with escarole or spinach; chickpeas, cannellini, or gigante beans; brothy or on the dry side; served simply or topped with sausage,…
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