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endive

GOOD STUFF TO KNOW ABOUT ENDIVE

Endive is in the same class of greens as chicory and radicchio. Normally these types of greens are an early spring or late fall crop, and are notoriously bitter – but in a good and sought-out sort of way. Like a well crafted IPA, the bitterness must be celebrated; and folks looking to embrace an otherwise underutilized “taste” have really gotten into these greens as of late.

STORAGE TIPS

Endive, like most greens, should be used up quickly. You can store it in your fridge, in a plastic bag for 5-7 days.

ENDIVE RECIPES

[intlink id=”5008″ type=”post”]Beet and Endive Salad with Chevre[/intlink]
[intlink id=”1798″ type=”post”]Frisee Endive Salad[/intlink]
[intlink id=”4525″ type=”post”]Frisee Salad with Roasted Apples and Bacon[/intlink]
[intlink id=”4523″ type=”post”]Sauteed Lemon Maple Frisee[/intlink]
[intlink id=”5133″ type=”post”]Winter Squash, Endive and Wild Rice Salad[/intlink]

Cooking & Eating Tips

For us, it’s all about what you pair with endive. Sweet things like candied walnuts and cranberries go really well with endive, as do pungent cheeses. Enjoy endives fresh in salads or lightly sauteed!