The cigar-shaped one is called Belgian Endive in Canada (and I think in most parts of the States)
1 Like
Sorry about my post. I am endive challenged. I make one dish with it and that’s the scallops. I was so excited to contribute I just blurted it out.
PS - I spent a lot of time standing in the school hallway. 
4 Likes
I only really make 2 dishes, hence the thread!
This is the one dish I’ve made with radicchio
1 Like
For the ones you are growing, slice them across the ribs. Start at 3/8" at the ribs and widen to 1" on the greens. For a large head, use one white onion, minced fine. Squeeze 1 lime or half a lemon. You can zest first and use that as well.
Heat a pan and add olive oil. Toss in the onions and saute until soft and mostly translucent. Then add the garlic and continue to saute until garlic is fragrant. Add the endive and toss it to make sure all the endive wilts a bit and gets coated in oil. At this point, add 1/2 cup liquid {These days I use hon dashi and add a bit of glace di vollaile, but you can use water, wine, etc} Cook until the greens are starting to get soft but there is still a tiny bit of bite left. This is my favorite with roast pork.
2 Likes
Salads! I adore bitter greens in a salad with a mustardy vinaigrette. Frisée is awesome. One of my favorite salads is a salade lyonnaise. I will take everyone else’s portion.
3 Likes
I do it like this, but instead of stock I use water, oil instead of butter, and then add some garlic while frying. But both are excellent ways of preparing. 
Warm bacon dressing and some cut up boiled potatoes. Maybe a mollet egg cut into quarters on top.
2 Likes
I grill all kinds of bitter greens. Take a whole or half a head at a time, put oil on them and put them on the grill. Sear, chop, dress, enjoy.
2 Likes
The structure of the two dishes are the same. And you can spin any variation using it. For example, if you want a rich dish, fry bacon or pancetta to render some fat, and use it as your fat. Keep the crispy rendered bits for sprinkling on the dish at the end. You could be virtuous by using half bacon fat and half olive oil.
1 Like
I’ll eat the eggs and lardons and leave you the frisée. 
I love frisée just in/as a salad, but rarely can find it here!
1 Like
Frisee tastes like hair.
1 Like
Only to a friseur.
3 Likes
I’m a friseur? TIL.
2 Likes
Only when things get hairy.
2 Likes
I missed gardening this year, now on a work trip!
1 Like
I cut it in thick slices without slicing in half lengthwise first. I throw a ST of butter in a pot, add the endive chonks, lots of lemon juice, salt & a ST of fresh ground black pepper, then let it braise until soft.
I’ve never messed with this “recipe,” but I could see how browning/searing the endive first would make it even better
1 Like
That looks so much fresher than the small head I just scored yesterday (yay)! Nice work!
1 Like
