Curled Endive - Gross: 250g | Net: 150g
Curly endive grows in loose heads of narrow, lacey outer leaves with curling green- rimmed tips. Inside the head is a compact heart of off-white leaves. The outer, darker leaves have a distinctive, slightly bitter flavor. The inner, lighter colored leaves are milder in flavor and have a subtle sweetness to them with a more delicate texture. There are two types of true endives, broad leaved and narrow leaved with Curly endive being the narrow leaved variety.
Curly endive contains significant amounts of Vitamin A and Vitamin K as well as some Vitamin C. Additionally, it contains phosphorus, potassium and dietary fiber with the darker green leaves offering more nutrients than the white leaves.
How to Use
Curly endive is a bitter green that can add texture and flavor to several dishes. Most commonly it is used raw in salad preparations though it can be utilized cooked as well. It can be sautéed, braised, steamed or chopped and added to vegetable or bean soups. Chopped it can be combined with other greens and used in various salad preparations. Its leaves are heartier than some salad greens and can stand up to heavier or warmed dressings or used as a bed of greens when plating proteins. Its bitter flavor marries well with robust and complimentary ingredients such as bacon, salmon, cream or mayonnaise based dressings, anchovies, onion, thyme, basil, citrus such as tangerine and Meyer lemon, figs, apple, egg, white beans, chickpeas, toasted pecans or hazelnuts, and cheeses such as feta, brie, blue and gorgonzola.
How to Store
Curly endive keeps best stored tightly wrapped in plastic and refrigerated, it is best used within one to two weeks.
Endives are believed to be native to Sicily and the Mediterranean region. In Jewish culture Endive is commonly consumed at Passover as part of the Seder plat. It along with other bitter herbs such as horseradish and romaine lettuce serves as a reminder of the bitterness of slavery prior to the Israelites exodus into Egypt.