Curly endive
Cichorium intybus
Similar veggies:
Radicchio, endive, sugarloaf chicory
A quick introduction
Endive (both the curly variety and the 'normal' variety) grows very well at the Stadsgroenteboer. sometimes a little too well and we end up with huge endive heads that won't fit into our boxes. Due to the ease with which it grows we are quite fond of this classic dutch vegetable. We also love the bitter taste and found out that there are so many more ways to use endive than the Dutch 'andijvie stamppot' (nothing wrong with it though!). We noticed that endive often gets confused with lettuce as they can look very similar. Endive can be easily recognized by its bitter taste and tougher leaves. Curly endive has frizzy leaves while normal endive has bigger smooth leaves. The taste is very similar but curly endive sometimes has more tender leaves and can be used raw in salads (at least the inner leaves that are lighter in colour).
Storage
Keeps well in the vegetable drawer of the fridge.
Season
Spring to fall
Suggestions for preparation
Endive is a classic Dutch vegetable that is traditionally used for 'andijvie stamppot', mashed potatoes with endive. We think this is a pretty genius way to use endive and recommend you try making it if you haven't before. At the farm we like to eat this stamppot with a fresh farm egg on top, a great vegetarian variation. Endive also pairs very well with anchovies and garlic and the three of them make for a great pasta sauce. The inner leaves can be eaten raw in a salad, but only if you appreciate bitter
Recipes
Endive (escarole), barley and parmesan soup
Radicchio (replace with endive) and sausage pizza
Neapolitan escarole (endive) pizza pie (see second recipe)
Pasta with endive cream, burrata and Nduja (the Nduja can be left out if you would like to keep it vegetarian).
Grilled endive with lemon and parmesan (grilling the endive in your oven works very well too!)
Italian white beans with wilted greens .