Endive (pronounced an-dev) comes in two basic varieties - narrow leaved and broad leaved. The narrow leaved variety (also known as frisee) has green and/or white frilly leaves with a mildly bitter flavor that will add a little flair to any salad mix. The broad leaved variety (also known as escarole) has pale green leaves and can be a little less bitter than other varieties. We grow batavian endive which is a type of broad leaf escarole that has a sharp flavor and creamy colored center leaves.
Endive is typically used raw in salads, but may be steamed or braised. Try using the leaves as a substitute for crackers with dips and salsas.
It is a good source of Vitamin E, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese (nutritiondata.com).