18 Delicious Curly Endive Recipes for Every Occasion

Whether you’re looking for quick weeknight dinners, seasonal favorites, or comforting meals, curly endive offers endless possibilities. This versatile green brings delightful texture and a slightly bitter edge that pairs beautifully with everything from crispy bacon to sweet fruits. Get ready to discover 18 delicious recipes that will make this underappreciated leafy green your new kitchen staple!

Garlic Butter Sautéed Curly Endive

Many home cooks overlook curly endive, but this slightly bitter green transforms beautifully when sautéed with garlic and butter. Mastering this simple technique will give you a versatile side dish that pairs well with everything from roasted chicken to grilled fish. Let me walk you through each step to ensure perfect results every time.

Ingredients

– 1 large bunch of curly endive, washed and dried
– 3 tablespoons of unsalted butter
– 4 garlic cloves, thinly sliced
– A generous splash of olive oil
– A pinch of kosher salt
– A couple of cracks of fresh black pepper
– A squeeze of fresh lemon juice

Instructions

1. Trim the tough stems from your curly endive and tear the leaves into 2-inch pieces.
2. Heat a large skillet over medium heat for 2 minutes until it feels warm when you hold your hand above it.
3. Add the butter and olive oil to the hot skillet, swirling until the butter melts completely.
4. Add the sliced garlic and cook for exactly 1 minute until fragrant but not browned.
5. Tip: Watch the garlic closely—if it browns, it will turn bitter and overpower the dish.
6. Add the curly endive to the skillet in batches, stirring constantly as it wilts.
7. Sprinkle with kosher salt and several cracks of fresh black pepper.
8. Continue cooking for 4-5 minutes, stirring frequently, until the endive is tender but still has some texture.
9. Tip: Don’t overcrowd the skillet—cooking in batches ensures even wilting and prevents steaming.
10. Remove the skillet from heat and immediately squeeze fresh lemon juice over the greens.
11. Tip: The acid from the lemon juice brightens the flavors and balances the natural bitterness.
12. Taste and adjust seasoning if needed before serving.

Crisp-tender curls of endive soak up the rich garlic butter while maintaining their structural integrity. The lemon juice cuts through the richness beautifully, creating a balanced side dish that’s equally delicious served alongside grilled steak or tossed with pasta. Try topping it with toasted breadcrumbs for added crunch, or mix it into warm grains for a hearty salad base.

Curly Endive and Bacon Salad with Warm Mustard Dressing

For those seeking a salad that breaks from the ordinary, this warm, savory dish combines crisp greens with rich, smoky flavors in a way that feels both comforting and sophisticated. Following these clear steps will ensure you create a perfectly balanced meal that’s far from your average bowl of greens.

Ingredients

– A large head of curly endive, washed and dried
– 6 thick slices of bacon, chopped
– 1/4 cup of red wine vinegar
– A good glug of olive oil, about 1/4 cup
– 2 tablespoons of whole-grain mustard
– 1 tablespoon of honey
– A couple of hard-boiled eggs, peeled and quartered
– A small red onion, thinly sliced
– A generous pinch of salt and a few cracks of black pepper

Instructions

1. Place the chopped bacon in a large, cold skillet and turn the heat to medium.
2. Cook the bacon for 8-10 minutes, stirring occasionally, until it is crispy and has rendered its fat. Tip: Starting with a cold pan helps the bacon render its fat evenly for maximum crispiness.
3. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the hot bacon fat in the skillet.
4. Reduce the heat to low and carefully add the red wine vinegar, olive oil, whole-grain mustard, and honey to the warm bacon fat in the skillet.
5. Whisk the dressing continuously for about 1-2 minutes until it is fully emulsified and slightly warmed through. Tip: Whisking constantly prevents the dressing from separating and ensures a silky, cohesive texture.
6. Tear the curly endive into bite-sized pieces and place them in a large salad bowl.
7. Scatter the thinly sliced red onion and the crispy bacon pieces over the endive.
8. Immediately pour the warm mustard dressing over the salad ingredients.
9. Toss the salad thoroughly with salad tongs until every leaf is lightly coated in the dressing. Tip: Tossing the salad while the dressing is still warm will slightly wilt the sturdy endive, making it more tender and helping it absorb the flavors.
10. Season the tossed salad with a generous pinch of salt and a few cracks of black pepper.
11. Arrange the quartered hard-boiled eggs on top of the salad as a final garnish.
Just moments after tossing, the warm dressing gently wilts the hearty endive, creating a wonderful contrast between the crisp bacon and the softened, flavorful greens. Juicy, savory, and tangy all at once, this salad is fantastic served immediately alongside a crusty piece of bread to soak up every last bit of the delicious dressing.

Creamy Curly Endive Soup with Parmesan Crisps

Brimming with cozy comfort, this creamy curly endive soup transforms the slightly bitter green into a velvety masterpiece that’s surprisingly simple to make. Let’s walk through each step together so you can create this elegant yet approachable dish in your own kitchen.

Ingredients

– A couple of tablespoons of olive oil
– One medium yellow onion, chopped
– Two cloves of garlic, minced
– One big bunch of curly endive, roughly chopped
– Four cups of vegetable broth
– Half a cup of heavy cream
– A good pinch of salt and black pepper
– About a cup of grated Parmesan cheese

Instructions

1. Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add one chopped yellow onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in two minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Add the roughly chopped curly endive and cook for 3-4 minutes until wilted, stirring frequently.
5. Pour in four cups of vegetable broth and bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes until the endive is completely tender.
7. Carefully blend the soup until smooth using an immersion blender or countertop blender.
8. Stir in half a cup of heavy cream until fully incorporated.
9. Season with a generous pinch of salt and black pepper, then simmer for 5 more minutes.
10. While the soup simmers, preheat your oven to 400°F and line a baking sheet with parchment paper.
11. Place small mounds of grated Parmesan cheese on the baking sheet, spacing them 2 inches apart.
12. Bake for 5-7 minutes until the cheese melts into golden, lacy crisps.
13. Immediately remove the Parmesan crisps from the baking sheet and let them cool on a wire rack.

Creating the perfect creamy texture that balances the endive’s slight bitterness, this soup becomes truly special when you float those crispy Parmesan wafers on top. Consider serving it in warmed bowls with an extra drizzle of cream for visual appeal, or pair it with crusty bread for dipping into the velvety base.

Roasted Curly Endive with Balsamic Glaze

Even the simplest vegetables can transform into something extraordinary with the right technique. Roasted curly endive develops a wonderful balance of bitter and sweet when caramelized in the oven, and a balsamic glaze adds the perfect tangy finish. Let me walk you through each step to create this elegant side dish.

Ingredients

• 1 large head of curly endive, washed and dried
• 3 tablespoons of olive oil
• 1 teaspoon of kosher salt
• A couple of grinds of black pepper
• 1/4 cup of balsamic vinegar
• A splash of water
• 1 teaspoon of honey

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the curly endive into 2-inch pieces, removing any tough stems near the base.
3. Toss the endive pieces with olive oil, making sure every leaf is lightly coated.
4. Spread the endive in a single layer on the prepared baking sheet, avoiding overcrowding.
5. Sprinkle evenly with kosher salt and black pepper.
6. Roast for 15 minutes, then use tongs to flip the pieces for even browning.
7. Continue roasting for another 10-12 minutes until the edges are crispy and golden brown.
8. While the endive roasts, combine balsamic vinegar, water, and honey in a small saucepan.
9. Bring the mixture to a simmer over medium heat, stirring occasionally with a whisk.
10. Reduce heat to low and cook for 5-7 minutes until the glaze thickens enough to coat the back of a spoon.
11. Remove the roasted endive from the oven and transfer to a serving platter.
12. Drizzle the warm balsamic glaze evenly over the roasted endive.

Caramelized edges give the endive a satisfying crunch that contrasts beautifully with the tender centers. The sweet-tangy glaze cuts through the vegetable’s natural bitterness, creating a complex flavor profile that pairs wonderfully with grilled chicken or as a topping for creamy polenta. For an extra touch, sprinkle with toasted pine nuts or crumbled goat cheese just before serving.

Curly Endive and Goat Cheese Tart

Flipping through my recipe notebook, I rediscovered this delightful tart that transforms humble curly endive into an elegant centerpiece. Follow along as we build this beautiful dish layer by layer, perfect for your next dinner party or cozy weekend meal.

Ingredients

– 1 sheet of frozen puff pastry, thawed
– 1 large head of curly endive, roughly chopped
– 4 ounces of creamy goat cheese
– 2 large eggs
– ½ cup of heavy cream
– A couple of slices of thick-cut bacon, chopped
– 1 small yellow onion, thinly sliced
– A splash of olive oil
– A pinch of salt and black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, pressing it gently to remove any creases.
3. Use a fork to prick the entire surface of the pastry, which prevents it from puffing up too much during baking.
4. Bake the pastry for 15 minutes until it’s lightly golden and puffed.
5. While the pastry bakes, cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy.
6. Remove the bacon with a slotted spoon, leaving about 1 tablespoon of bacon fat in the skillet.
7. Add the sliced onion to the skillet and cook for 5-7 minutes until softened and translucent.
8. Stir in the chopped curly endive and cook for another 3-4 minutes until just wilted.
9. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
10. Crumble the goat cheese evenly over the pre-baked pastry crust.
11. Spread the cooked endive and onion mixture over the cheese layer.
12. Sprinkle the crispy bacon pieces evenly across the top.
13. Carefully pour the egg and cream mixture over everything, making sure it distributes evenly.
14. Return the tart to the oven and bake for 20-25 minutes until the filling is set and the edges are deep golden brown.
15. Let the tart cool on a wire rack for 10 minutes before slicing. The contrast between the creamy goat cheese and slightly bitter endive creates a sophisticated flavor profile, while the flaky crust provides the perfect textural base. Serve warm slices alongside a simple green salad for a complete meal, or cut into smaller squares for an impressive appetizer at your next gathering.

Spicy Curly Endive Stir-Fry with Ginger and Garlic

Getting a quick, flavorful vegetable dish on the table doesn’t have to be complicated. This spicy curly endive stir-fry comes together in minutes and is packed with the warm, aromatic flavors of ginger and garlic, making it a perfect weeknight side or light main.

Ingredients

• A big bunch of curly endive, roughly chopped
• A couple of tablespoons of vegetable oil
• A few cloves of garlic, minced
• About an inch of fresh ginger, grated
• A good splash of soy sauce
• A teaspoon of red pepper flakes
• A pinch of salt

Instructions

1. Wash your curly endive thoroughly and shake off the excess water, as any remaining water will cause the oil to splatter when you add it to the hot pan.
2. Heat a couple of tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, which should take about 1 to 2 minutes.
3. Add the minced garlic and grated ginger to the hot oil and stir constantly for 30 seconds until fragrant, being careful not to let it burn.
4. Add the chopped curly endive to the skillet, using tongs to toss and coat it evenly with the aromatic oil.
5. Continue stir-frying for 3 to 4 minutes, until the endive has wilted significantly and turned a brighter green.
6. Sprinkle in a teaspoon of red pepper flakes and a pinch of salt, then toss everything together to distribute the heat and seasoning evenly.
7. Pour a good splash of soy sauce around the edges of the pan so it sizzles and reduces slightly upon contact, which will give the dish a deeper, more caramelized flavor.
8. Cook for one final minute, stirring constantly, then immediately remove the skillet from the heat to prevent the greens from becoming mushy.

A final toss in the pan ensures every leaf is glossy and coated in the savory, spicy sauce. The endive retains a pleasant, slightly chewy texture that contrasts beautifully with the sharp heat from the pepper flakes and the warmth of the ginger. For a heartier meal, try serving it over a bed of steamed jasmine rice or topping it with a soft-boiled egg.

Curly Endive and White Bean Stew

Diving into a warm bowl of stew is one of autumn’s greatest comforts, and this curly endive and white bean version delivers both nourishment and deep flavor with minimal effort. During these crisp November days, this hearty dish comes together quickly while filling your kitchen with the most inviting aromas.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three garlic cloves, minced
– A big bunch of curly endive, roughly chopped
– Two 15-ounce cans of white beans, drained and rinsed
– Four cups of vegetable broth
– A splash of red wine vinegar
– A pinch of red pepper flakes

Instructions

1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add one chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in three minced garlic cloves and cook for 1 minute until golden but not browned.
4. Add the entire bunch of chopped curly endive and cook for 3-4 minutes, stirring constantly, until wilted and bright green.
5. Pour in two cans of drained white beans and four cups of vegetable broth.
6. Bring the stew to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Stir in a splash of red wine vinegar and a pinch of red pepper flakes during the last 2 minutes of cooking.
8. Remove from heat and let rest for 5 minutes before serving.

Just ladle this stew into deep bowls and notice how the curly endive maintains a pleasant chew while the beans become creamy and tender. Juicy bits of onion and garlic meld with the slight bitterness of greens, creating layers of flavor that deepen overnight. Try topping with crusty breadcrumbs or serving alongside grilled sausages for a complete meal that satisfies every time.

Grilled Curly Endive with Lemon and Olive Oil

You might think grilling greens sounds unusual, but curly endive transforms beautifully over fire, becoming tender with deliciously charred edges. This simple preparation lets the vegetable’s natural bitterness mellow while highlighting its hearty texture. Let’s walk through this quick side dish that pairs perfectly with grilled meats or stands strong on its own.

Ingredients

– 1 large head of curly endive
– 3 tablespoons of good olive oil
– 1 lemon
– A couple of big pinches of kosher salt
– A splash of water

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and brush the grates clean with a grill brush.
2. Cut the curly endive in half lengthwise through the core, which helps the halves stay intact during grilling.
3. Drizzle both cut sides of the endive with 2 tablespoons of olive oil, making sure to coat all the nooks and crannies.
4. Sprinkle the oiled surfaces evenly with kosher salt.
5. Place the endive halves cut-side down directly on the grill grates.
6. Grill for 4-5 minutes until you see distinct char marks and the edges begin to wilt.
7. Flip the endive halves over using tongs.
8. Squeeze the juice from half the lemon evenly over the grilled surfaces.
9. Continue grilling for another 3-4 minutes until the endive is tender but still has some bite.
10. Transfer the grilled endive to a serving platter.
11. Drizzle with the remaining 1 tablespoon of olive oil.
12. Squeeze the other half of the lemon over the top.
13. Let rest for 2 minutes before serving to allow the flavors to meld.

Lightly charred edges give way to tender, slightly bitter leaves that soak up the bright lemon and rich olive oil beautifully. Left whole, these grilled halves make an impressive plated side, or you can chop them into a warm salad with shaved Parmesan and toasted pine nuts for extra texture.

Curly Endive and Pear Salad with Walnuts

As autumn settles in, this vibrant salad brings together crisp textures and sweet flavors in perfect harmony. Let me walk you through creating this beautiful dish that balances peppery greens with sweet fruit and crunchy nuts.

Ingredients

• 1 large head of curly endive
• 2 ripe but firm pears
• 1 cup of walnut halves
• 3 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• 1 teaspoon of Dijon mustard
• a pinch of salt
• a couple of cracks of black pepper

Instructions

1. Preheat your oven to 350°F to toast the walnuts for maximum flavor.
2. Spread the walnut halves in a single layer on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
3. While walnuts toast, rinse the curly endive under cold water and spin dry in a salad spinner to ensure crisp leaves.
4. Core the pears and slice them into thin wedges, about ¼-inch thick, leaving the skin on for color and texture.
5. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until emulsified.
6. Tear the dried curly endive into bite-sized pieces directly into your serving bowl.
7. Add the pear slices to the bowl with the endive, arranging them evenly throughout the greens.
8. Once walnuts are cooled, roughly chop them into smaller pieces for better distribution in the salad.
9. Scatter the chopped toasted walnuts over the endive and pear mixture.
10. Drizzle the dressing over the salad just before serving and toss gently to coat all ingredients evenly.

Now you’ll notice how the peppery endive contrasts beautifully with the sweet pears, while the toasted walnuts add a satisfying crunch. This salad pairs wonderfully with roasted chicken or stands alone as a light lunch, and the dressing will keep the greens crisp without wilting them too quickly.

Curly Endive and Blue Cheese Stuffed Chicken

Perfect for impressing dinner guests without spending hours in the kitchen, this Curly Endive and Blue Cheese Stuffed Chicken transforms simple ingredients into an elegant main course. Preparing it involves just a few straightforward steps that build flavor and texture beautifully. Let’s walk through the process together to ensure your dish turns out perfectly.

Ingredients

– 4 boneless, skinless chicken breasts
– A couple of cups of chopped curly endive
– About ½ cup of crumbled blue cheese
– A splash of olive oil (around 2 tablespoons)
– A pinch of salt and black pepper
– ½ cup of chicken broth
– 1 minced garlic clove

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Lay each chicken breast flat and use a sharp knife to slice a horizontal pocket through the thickest part, being careful not to cut all the way through.
3. In a bowl, combine the chopped curly endive and crumbled blue cheese for the stuffing mixture.
4. Stuff each chicken pocket evenly with the endive and blue cheese mixture, pressing gently to pack it in.
5. Season the outside of each stuffed chicken breast with a pinch of salt and black pepper.
6. Heat a splash of olive oil in an oven-safe skillet over medium-high heat until it shimmers.
7. Sear the chicken breasts for 3–4 minutes per side until golden brown, which locks in juices.
8. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor.
10. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F on a meat thermometer.
11. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing to keep it moist.

What makes this dish special is the contrast between the tender chicken and the slightly bitter, crunchy endive paired with tangy blue cheese. For a creative twist, serve it sliced over a bed of creamy polenta or alongside roasted potatoes to soak up the savory pan juices.

Curly Endive and Mushroom Risotto

Here’s a comforting risotto that transforms humble curly endive and earthy mushrooms into a creamy, satisfying meal perfect for chilly evenings.

Ingredients

– 1 cup Arborio rice
– 8 ounces cremini mushrooms, sliced
– 1 small head curly endive, chopped
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups vegetable broth, kept warm
– 1/2 cup dry white wine
– 1/2 cup grated Parmesan cheese
– 3 tablespoons olive oil
– 2 tablespoons unsalted butter
– A splash of lemon juice
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
4. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Push the mushroom mixture to the sides of the pot and add the remaining 1 tablespoon olive oil to the center.
6. Add the Arborio rice to the center and toast for 2 minutes, stirring constantly, until the grains turn slightly translucent at the edges.
7. Pour in the white wine and cook, stirring continuously, until the liquid is completely absorbed, about 2-3 minutes.
8. Add 1 cup of warm vegetable broth and the thyme sprigs, stirring constantly until the liquid is nearly absorbed.
9. Continue adding broth 1/2 cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next – this should take about 18-20 minutes total.
10. When the rice is creamy but still slightly firm to the bite, stir in the chopped curly endive and cook for 2-3 minutes until wilted.
11. Remove the pot from heat and stir in the butter, Parmesan cheese, and a splash of lemon juice until fully incorporated.
12. Season with salt and freshly ground black pepper to taste. Remove the thyme sprigs before serving.
Risotto should be served immediately while still creamy and loose. The curly endive adds a pleasant bitter contrast to the rich, earthy mushrooms, while the Parmesan brings a salty depth that ties everything together. For an elegant presentation, top with extra Parmesan shavings and a drizzle of olive oil, or serve alongside grilled chicken for a complete meal.

Braised Curly Endive with Garlic and Anchovies

Often overlooked but incredibly flavorful, braised curly endive transforms this slightly bitter green into a tender, savory side dish. Our version with garlic and anchovies creates a deeply umami-rich preparation that pairs beautifully with roasted meats or crusty bread. Let’s walk through this simple technique that turns humble ingredients into something special.

Ingredients

– 1 large bunch of curly endive (about 8 cups packed)
– 3 tablespoons of olive oil
– 4 cloves of garlic, thinly sliced
– 6 anchovy fillets packed in oil
– A splash of water (about ¼ cup)
– A couple of pinches of red pepper flakes

Instructions

1. Wash the curly endive thoroughly and shake off excess water, leaving some moisture clinging to the leaves.
2. Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for 2 minutes until shimmering.
3. Add 4 thinly sliced garlic cloves and cook for 1 minute, stirring constantly until fragrant but not browned.
4. Add 6 anchovy fillets and cook for 2 minutes, mashing them with the back of a spoon until they dissolve into the oil.
5. Add the damp curly endive to the pot—the residual water will help create steam.
6. Pour in ¼ cup of water and sprinkle with a couple of pinches of red pepper flakes.
7. Cover the pot and reduce heat to low, maintaining a gentle simmer for 25 minutes.
8. Uncover and stir the endive, then cook uncovered for another 10 minutes until most liquid has evaporated.
9. Taste and adjust seasoning if needed—the anchovies typically provide enough salt.

Really, the magic happens during that slow braise where the endive becomes meltingly tender while the garlic-anchovy base infuses every bite. This dish develops a wonderful silky texture with complex savory notes that mellow the greens’ natural bitterness. Try serving it over polenta or alongside grilled sausages for a complete meal that highlights these balanced flavors.

Curly Endive and Smoked Salmon Quiche

Baking a perfect quiche might seem intimidating, but this curly endive and smoked salmon version breaks it down into simple, manageable steps that even a first-time baker can master. We’ll walk through each stage methodically, from preparing the flaky crust to achieving that perfectly set, golden-brown filling. Follow these instructions carefully, and you’ll have an impressive brunch centerpiece that looks and tastes professional.

Ingredients

– 1 store-bought pie crust (or homemade if you’re feeling ambitious)
– A generous handful of curly endive, roughly chopped
– 4 ounces of smoked salmon, torn into bite-sized pieces
– 5 large eggs
– 1 cup of heavy cream
– A splash of whole milk
– A couple of tablespoons of grated Parmesan cheese
– A pinch of salt and a few cracks of black pepper
– A tablespoon of unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. Unroll the store-bought pie crust and press it firmly into a 9-inch pie dish, making sure it reaches up the sides.
3. Use a fork to prick the bottom of the crust all over—this prevents it from puffing up during baking.
4. Place pie weights or dried beans on top of the crust and blind bake for 15 minutes, until the edges are lightly golden.
5. While the crust bakes, melt the tablespoon of unsalted butter in a skillet over medium heat.
6. Add the roughly chopped curly endive and sauté for 3–4 minutes, just until it wilts slightly.
7. In a medium bowl, whisk together the 5 large eggs, 1 cup of heavy cream, and splash of whole milk until fully combined.
8. Stir in the grated Parmesan cheese, pinch of salt, and few cracks of black pepper.
9. Remove the pre-baked crust from the oven and carefully take out the pie weights.
10. Spread the sautéed curly endive evenly over the bottom of the crust.
11. Scatter the torn smoked salmon pieces over the endive.
12. Pour the egg and cream mixture slowly over the fillings, ensuring it distributes evenly.
13. Bake the quiche at 375°F for 35–40 minutes, until the center is fully set and the top is golden brown.
14. Let the quiche cool on a wire rack for at least 10 minutes before slicing.

Fresh from the oven, this quiche boasts a flaky, buttery crust that contrasts beautifully with the creamy, savory filling. The curly endive adds a pleasant bitterness that balances the rich smoked salmon, while the Parmesan lends a subtle salty depth. For a creative twist, serve warm slices with a simple arugula salad dressed in lemon vinaigrette to brighten each bite.

Curly Endive and Sweet Potato Hash

Often overlooked in the produce aisle, curly endive brings a delightful bitter contrast to sweet potatoes in this satisfying hash. Our methodical approach will guide you through creating perfectly caramelized sweet potatoes and tender-crisp greens. One skillet and about 30 minutes are all you need for this vibrant breakfast or side dish.

Ingredients

– 2 medium sweet potatoes, peeled and diced into ½-inch cubes
– 1 large head of curly endive, roughly chopped
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 3 tablespoons of olive oil
– A generous pinch of kosher salt
– A couple of cracks of black pepper
– A splash of apple cider vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
2. Add diced sweet potatoes in a single layer and cook undisturbed for 5 minutes to develop a golden crust.
3. Flip the sweet potatoes and continue cooking for another 8-10 minutes until tender when pierced with a fork.
4. Push sweet potatoes to one side of the skillet and add the remaining tablespoon of olive oil.
5. Add diced onion and cook for 4 minutes until translucent, stirring occasionally.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Mix everything together in the skillet and season with kosher salt and black pepper.
8. Add chopped curly endive and cook for 3-4 minutes until just wilted but still bright green.
9. Drizzle apple cider vinegar over the hash and toss to combine.
10. Cook for 1 final minute to allow flavors to meld.

Here’s what makes this hash special: the sweet potatoes develop crispy edges while staying creamy inside, contrasting beautifully with the slightly bitter, tender-crisp endive. Try topping it with a fried egg for breakfast or serving it alongside roasted chicken for dinner—the vinegar brightens everything up perfectly.

Curly Endive Pesto Pasta with Pine Nuts

You might think pesto always means basil, but curly endive brings a pleasantly bitter, sophisticated twist to this classic pasta sauce that’s surprisingly easy to master at home.

Ingredients

– 1 bunch of curly endive, tough stems removed
– 1/2 cup of pine nuts
– 2 cloves of garlic, peeled
– 1/2 cup of extra virgin olive oil
– 1/2 cup of grated Parmesan cheese
– A big pinch of salt
– 12 ounces of dried pasta
– A splash of fresh lemon juice

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, toast pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently until golden and fragrant.
3. Roughly chop the curly endive leaves—this helps them blend more evenly in your food processor.
4. Combine toasted pine nuts, chopped endive, garlic cloves, and salt in a food processor.
5. Pulse the mixture 5-6 times until coarsely chopped, scraping down the sides with a spatula between pulses.
6. With the processor running on low, slowly drizzle in the olive oil through the feed tube until the pesto emulsifies and turns vibrant green.
7. Add the Parmesan cheese and lemon juice, then pulse just 2-3 times to combine—over-processing can make the cheese gummy.
8. Cook the pasta in the boiling water according to package directions, typically 9-11 minutes for al dente texture.
9. Reserve 1/2 cup of the starchy pasta water before draining.
10. Immediately toss the hot drained pasta with the pesto in the warm pot, adding splashes of reserved pasta water until the sauce coats every strand beautifully.

Gloriously textured with the crunch of pine nuts against silky pasta, this dish offers a sophisticated bitterness balanced by rich Parmesan. Try serving it topped with extra toasted pine nuts and a drizzle of olive oil for restaurant-worthy presentation that belies its simple preparation.

Curly Endive and Chorizo Flatbread

Often, the best weeknight dinners come together with minimal fuss and maximum flavor. Our curly endive and chorizo flatbread delivers exactly that—a crispy, savory base topped with spicy sausage and slightly bitter greens that mellow beautifully in the oven. Let’s walk through each step so you can recreate this satisfying meal with confidence.

Ingredients

• 1 pre-made pizza dough ball, about 12 ounces
• 2 tablespoons olive oil
• 4 ounces cured Spanish chorizo, sliced into thin coins
• 1 small head of curly endive, roughly chopped
• 1 cup shredded mozzarella cheese
• A pinch of red pepper flakes
• A sprinkle of flaky sea salt

Instructions

1. Preheat your oven to 475°F and place a baking sheet inside to heat up for 10 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch oval or round shape.
3. Brush the entire surface of the dough with olive oil, making sure to reach the edges for a crispier crust.
4. Arrange the chorizo slices evenly over the dough, leaving a ½-inch border around the edges.
5. Scatter the shredded mozzarella cheese over the chorizo, covering most of the surface.
6. Top with the chopped curly endive, tucking some pieces under the cheese to prevent burning.
7. Sprinkle red pepper flakes and a pinch of flaky sea salt over the entire flatbread.
8. Carefully transfer the assembled flatbread to the preheated baking sheet using a pizza peel or the back of a baking sheet.
9. Bake for 12–14 minutes, until the crust is golden brown and the cheese is bubbly with lightly charred edges on the endive.
10. Remove from the oven and let it rest for 2 minutes on a cutting board before slicing.

Here, the flatbread emerges with a crackly-thin crust that supports the spicy, rendered chorizo and wilted, slightly sweetened endive. For a fun twist, drizzle with a bit of honey right after baking to balance the bitterness, or serve alongside a simple arugula salad dressed with lemon vinaigrette.

Curly Endive and Apple Slaw with Yogurt Dressing

Let’s create a refreshing salad that balances bitter greens with sweet fruit and creamy dressing. Learning to make this curly endive and apple slaw will give you a versatile side dish perfect for any season, and the yogurt dressing adds a tangy creaminess that brings everything together beautifully.

Ingredients

– 1 head of curly endive
– 2 crisp apples
– 1 cup plain Greek yogurt
– A couple of tablespoons of lemon juice
– A splash of olive oil
– A pinch of salt
– A few grinds of black pepper
– A small handful of chopped walnuts

Instructions

1. Rinse the head of curly endive under cold running water to remove any dirt or debris.
2. Pat the endive completely dry with paper towels or a clean kitchen towel.
3. Chop the dried endive into thin, bite-sized strips about 1/4-inch wide.
4. Core both apples and slice them into thin matchsticks, keeping the skin on for color and texture.
5. In a medium mixing bowl, combine 1 cup of Greek yogurt with 2 tablespoons of lemon juice.
6. Whisk in a splash of olive oil until the dressing becomes smooth and emulsified.
7. Add a pinch of salt and a few grinds of black pepper to the dressing, then whisk again to incorporate.
8. Tip: If your apples are browning quickly, toss them with a little extra lemon juice while you prepare the other ingredients.
9. Place the chopped endive and apple matchsticks in a large salad bowl.
10. Pour the yogurt dressing over the greens and fruit.
11. Using salad tongs or two large spoons, gently toss everything together until evenly coated.
12. Tip: For the best texture, let the slaw sit for 5 minutes before serving to allow the flavors to meld.
13. Sprinkle the chopped walnuts over the top of the slaw just before serving.
14. Tip: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant for enhanced flavor.

So what makes this slaw special is the wonderful contrast between the crisp, slightly bitter endive and the sweet, juicy apples. The creamy yogurt dressing clings perfectly to every surface without weighing down the delicate greens. Serve this alongside grilled chicken or fish, or pile it onto sandwiches for an extra crunch that elevates any meal.

Curly Endive and Lentil Salad with Feta

Tackling a new salad recipe can feel intimidating, but this curly endive and lentil combination breaks everything down into simple, manageable steps. Think of this as your friendly cooking lesson where we’ll build layers of texture and flavor together, starting with the most basic prep work and ending with a restaurant-worthy dish you can proudly serve.

Ingredients

– 1 cup of dried brown lentils
– 1 head of curly endive
– A couple of ounces of crumbled feta cheese
– A big glug of extra virgin olive oil
– A good squeeze of fresh lemon juice
– A small handful of chopped fresh parsley
– A pinch of salt and a few cracks of black pepper

Instructions

1. Rinse 1 cup of dried brown lentils under cold running water in a fine-mesh strainer to remove any debris.
2. Place the rinsed lentils in a medium saucepan and cover with 3 cups of cold water.
3. Bring the lentils to a boil over high heat, then reduce the heat to maintain a gentle simmer.
4. Cook the lentils uncovered for 20-25 minutes until tender but still holding their shape (tip: test one lentil at the 20-minute mark—it should be soft but not mushy).
5. Drain the cooked lentils in your strainer and spread them in a thin layer on a baking sheet to cool completely, which prevents them from continuing to cook.
6. While lentils cool, separate the curly endive leaves from the core and tear them into bite-sized pieces with your hands.
7. Place the torn endive in a large salad bowl.
8. In a small bowl, whisk together a big glug of extra virgin olive oil and a good squeeze of fresh lemon juice until emulsified.
9. Add the completely cooled lentils to the bowl with the endive.
10. Drizzle the dressing over the lentil and endive mixture.
11. Toss everything gently with salad tongs until evenly coated (tip: lift and fold rather than stirring aggressively to keep the endive from wilting).
12. Sprinkle a couple of ounces of crumbled feta cheese over the top.
13. Finish with a small handful of chopped fresh parsley and a pinch of salt and a few cracks of black pepper.
14. Give one final gentle toss to distribute the feta and seasonings.

Vibrant textures make this salad special—the crisp, slightly bitter endive plays against the earthy softness of lentils, while salty feta and bright lemon tie everything together. Try serving it alongside grilled chicken or spooning it into pita pockets for a satisfying lunch, where the lentils make it substantial enough to stand on its own.

Summary

Here’s a fantastic collection of curly endive recipes perfect for any meal or gathering. Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, these recipes offer something for everyone. We hope you find some new favorites! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy reference.