All types of endive are the leaf of the chicory plant – curly (also called frisee), broad-leaved (commonly called escarole) and Belgian (pale to white cone-shaped head). One cup has 9 calories, 71 micrograms of folate (a B vitamin), 542 milligrams of vitamin A and 115 micrograms of vitamin K (close to one and half times your daily need).
Most of us use endive raw in a salad but it can be chopped into soups and stews, sautéed as a green, and stirred into rice or other grain side dishes. Belgian endive can be brushed with a little olive oil and grilled whole.
