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Lettuce, Frisee EACH

$6.99 $3.50

eat raw or cooked

 Endives can be enjoyed both raw or cooked. When raw, endives are crisp and bitter, making them a great addition to salads. When cooked, endive's sharp flavor softens into a mellow, nutty sweetness
Various Growers (CA/WA/MX) Certified Organic

It will keep 4-6 days when stored in a loosely closed container and stored in the crisper drawer of the refrigerator.


  • 1 kilo Belgian endive either whole or cut in half lengthwise

  • 2 tbsp olive oil or a little less butter

  • 1/4 tsp salt

  • black pepper

  • 2 cloves garlic

  • 1 dash nutmeg

  • 1 tbsp brown sugar or white sugar

  • 60 ml water (start with a little water and add more if you need it).


  • Wash the Belgian endives. Remove outer leaves. Cut each Belgian endive in half lengthwise.

  • Pour the olive oil or the butter in a pan over a medium heat. Add the Belgian endives, salt and pepper. Saute about 5 minutes turning the Belgian endives over a couple times to get them brown.

    Chicons start

  • Add the nutmeg, minced garlic and sugar. Continue to cook for another minute or so, turning them over once.

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  • Add a little water and continue to cook over until the endives become tender (about 10 to 15 minutes more). Turn them over from time to time to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.

  • Adjust the seasoning. Serve them and enjoy!

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