Endive or Escarole?
14 Thu, 2011 § 2 Comments
I have seen these words used interchangeably & thought they were the same thing. The only variety endive we had ever tried before were the narrow, cigar-shaped ones we found at the grocery store.
Then we found this in our CSA batch labeled “endive”;
but I thought…hmm?
Farmer’s Market does not start until next month, so I have no local expert to clear up my confusion.
Oh, what would we do without Google & Wiki?
Apparently, endive & escarole are members of the chicory family. There appear to be different types of endive: curly — which is sometimes called frisee — & broad-leaf, which is often referred to as escarole.
It seems the leaves we had been using to scoop up dips are Belgian endive…also called escarole ??
I am still a little confused, but the more important question today is
what else should we do with it?
It is bitter but delicious & mellows a little as it cooks or is combined with a sweeter ingredient.
I have sauteed it with leeks & white beans.
Tossed it into mixed green salads — maybe it would pair well with citrus & avocado?
We also tossed it in the pan with caramelized shallots, chickpeas, currants & topped it with toasted pumpkin seeds.
And have fed it to Eisley 😉 though she prefers kale.
A lot of the recipes I have come across call for meat & dairy, so any (vegan) suggestions are appreciated!
We started off with a huge head but are slowly
making eating our way through it. 🙂
I love how much longer fresh, local produce lasts.
Do you understand endive vs escarole?
With what do you pair the curly variety?