Endive, Escarole, Radicchio - AKA Chicory

While in the pick up room this past week, we had a discussion about endive, which was beautifully sitting in its bin, waiting to be picked up. A member asked how to use it because she finds it just too bitter to eat. Derek and I both starting waxing poetic about how much we love this green - he puts 2 heads into his and Dana's smoothies each day - the smoothie mixture overcomes the bitterness and it is delicious - he also said it is a great liver detoxifier - sounds like a great reason to gobble it up just for that!

Both endive and escarole are bitter when eaten raw, on their own. But both are equally happy when mixed with other things and/or when cooked, which makes them much milder tasting.

My German grandmother used to make endive salads - she would soak the endive in warm water to remove some of the bitterness. She would make a dressing of lemon juice, a mild oil, celery salt and pepper - and she would sprinkle some fresh chopped parsley over the top. It was especially delicious with rich foods, such as beef stew - or turkey!

Escarole, endive's close cousin, is what was traditionally used in Italian Wedding Soup - growing up, my Italian grandmother called it Escarole Soup.

Both endive and escarole can be cooked in a pan with olive oil, garlic and a sliced hot pepper (from your freezer, remember?) or red pepper flakes, like many of you have done with many of the other greens. Or, add them to your soups and stews for added nutrients and color.

Embrace these 2 versatile, nutritious greens!