When it comes to Belgian endives, you either love them or you've just never had one. Their pale green chicory leaves are one of the reasons that we're able to get through these long months of winter (without packing our bags with plans to move to Florida). To Belgians, endives are referred to as "white gold" -- and we understand why.
Endives are crisp and bitter when raw, making them a great addition to brighten up salads this time of year. When cooked, endive's sharp flavor softens into a mellow sweetness -- whether steamed, grilled or braised. They're one versatile ingredient for your winter kitchen.
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