Endive

Tossing mustard greens in a hot dressing softens them just a bit without compromising their texture and body. ...read more

Cashew butter and coconut milk make a rich, creamy sauce without the cream. You can also toss noodles with the sauce, or use it as a dip for raw vegetables or roasted cauliflower. ...read more

This cheesy casserole is a family favorite in France. Serve with slices of baguette or another crusty bread and a green salad. To trim the endives, gently scrape off any brown from the outer leaves with a knife, then make a cone-shaped cut at the base to remove the ...read more

Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace 
it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose 
a vegan pesto to make the soup vegan. ...read more

Endive boats can be served as hors d’oeuvre or as a plated appetizer at 
a holiday meal. ...read more

If you can find fresh figs, by all means slice them and substitute for the jam in these sandwiches. ...read more

Endive, arugula, and clementines tame the spiciness of sliced radishes. ...read more

The pear symbolizes female fertility, notes the Stanford Inn by the Sea coproprietor Jeff Stanford. Cinnamon and cloves add spiciness, turning up the heat. ...read more

A traditional Roman soup, stracciatella comes from the Italian word stracciato, which means “to tear up” and refers to the torn look of the egg strands laced throughout the soup. If you can’t find escarole, substitute frisée, spinach, or Swiss chard leaves. ...read more

The rosemary-goat cheese filling here can be made up to two days ahead. Arrange the finished petals in concentric circles on a large round platter for an elegant flower-like presentation. ...read more

Braising in apple juice helps tame the bitterness of cooked endive. ...read more

This classic and colorful Italian salad is simple to make, pretty to look at, and delicious to eat. You can make the vinaigrette and assemble the greens in a mixing bowl ahead of time for serving ease at dinnertime—just keep the greens covered to preserve freshness. ...read more

The oven broiler "grills" greens to wilt them into a crisp-tender topping. ...read more

These appetizers come together in no time, and look spectacular on a large platter. The grape garnish adds a touch of sweetness to the tangy cheese and nut combination. To make the recipe vegan, replace the cheese with crumbled vegan feta and the honey with agave nectar. ...read more

Loaded with naturally detoxifying dandelion and other bitter greens, this salad will last you through the weekend. Mix in extras, such as artichoke hearts, steamed asparagus, cubed jicama or avocado, pomegranate seeds, grated celery root, basil leaves, tomatoes, and/or raw garden ...read more

“I learned this recipe for the classic Italian comfort food from a Neapolitan friend. His version is supereasy and requires little stirring,” Todd Oldham says. ...read more

There’s no need to dress up this dish for a pretty presentation—the pale green of the avocado halves along with the deep pink of grapefruit segments make this a feast for your eyes without any extra trimmings. Try the recipe with smooth-skinned Fuerte avocados, which have a ...read more

Celebrities may get all the press in Hollywood, but avocados are the food stars of southern California. Because the grapefruit in this recipe keeps the avocado from browning, the filling can be made up to 2 hours ahead, then spooned into the endive leaves just before serving. ...read more

Tomato sauce, white beans and escarole make a delicious and nutritious combination. You can substitute 2 cups shredded radicchio for the escarole. ...read more

30 minutes or fewer   Eggs and asparagus are classic brunch fare, but this recipe is equally satisfying as a light summer supper for two. ...read more

Belgian endive are delicious cooked. This makes a lovely starter or side dish. ...read more

Kalamata olives plus red wine vinegar, garlic, and fresh parsley add up to a bold dressing that complements the assertive greens. ...read more

They may be lucky symbols of folding money on New Year’s, but greens—collard, turnip, mustard, beet and more—are a year-round staple in Southern cooking. Escarole, the least bitter member of the chicory family, turns sweet when cooked. ...read more

This salad calls for Asian pears, also known as Chinese or apple pears. They combine the sweet, mellow flavor of a pear with the crispness of an apple. They're available at many large supermarkets, but if you can't find them, Bartlett or Anjou pears are equally delicious. ...read more