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These crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish. Select heads with yellow tips; those with green tips are more bitter. Their peak season is the late fall and winter.

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Also known as

  • Belgian endive
  • French endive
  • Witloof
  • Witloof chicory
  • Belgium chicory
  • Blanching chicory
  • Dutch chicory
  • Green-leaved blanching chicory
  • Chicon


escarole (milder flavor, different texture) OR radicchio OR dandelion greens OR mustard greens
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