Curly Endive / Escarole
Cichorium endivia · endive · escarole
Curly Endive / Escarole: what every chef needs to know
Stock your walk-in with Curly Endive / Escarole — a leafy vegetable from the Asteraceae family with a characteristic mildly bitter flavour derived from lactucopicrin and other sesquiterpene lactones. Bitterness increases in older specimens and is more concentrated in the core. Blanching before preparation significantly reduces the bitterness. Curly endive contains vitamin K (231mcg/100g), folate, potassium and beta-carotene. The braised variety is a classic Belgian and Dutch side dish; the raw variety is used in winter salads. Escarole is a broad, lightly curled variety with a milder flavour; frisée is the fine-curled, bitterest variety.
Curly Endive / Escarole: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Curly Endive / Escarole: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
the classic Hollandse stamppotgerecht of potato and endive with rookworst, spekjes and a knob butter, a national comfort food.
braised endive-kwarten in butter and chicken stock, served as warm side dish at poultry and pork in the French kitchen.
Italian wintersalade of escarole with olives, capers, anchovy and citroenvinaigrette, popular in the Campani-kitchen.
Curly Endive / Escarole: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use jonge bladeren; the core is bitterder then the buitenste bladeren. Combineer with sweet elementen (orange, pear, red onion) to the bitterness to balance.
Helften of kwarten sear in butter, then braiseren in chicken stock; blanch first 2 minutes as less bitterness gewenst is.
coarsely cut, stir-fry with look and anchovy in olive oil; the vocht verdampt quickly, eindig with a splash lemon juice.
add finely sliced raw endive to to the gestampte aardappelmengsel buiten the hitte; through the resterende warmte gaart the endive light without to overkoken.
Curly Endive / Escarole: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Curly Endive / Escarole: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Autumn and early winter vegetable. Greenhouse endive is available year-round but is best in the cold season.
Curly Endive / Escarole: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Curly Endive / Escarole: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the fresh, herbale zuren of Sauvignon blanc complement the bitterness of endive in raw salad, with a cleane aftertaste.
- Touraine Sauvignon
- Marlborough Sauvignon Blanc
- Sancerre
the light amandelachtige bitterness of Verdicchio dei Castelli di Jesi spiegelt the bitterness of stewed endive and forms a harmonische Italian combination.
- Verdicchio dei Castelli di Jesi
- Verdicchio di Matelica
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Curly Endive / Escarole
How do I remove the bitterness from endive?
Blanch endive for 2–3 minutes in boiling salted water and rinse with cold water for a considerably milder flavour. Also use only young outer leaves; the core contains the most bitter compounds.
What is the difference between curly endive and Belgian endive?
Curly endive (Cichorium endivia) has broad, feathered leaves and is eaten raw or braised. Belgian endive (Cichorium intybus var. foliosum) has a compact, white-yellow head grown in the dark. Both contain bitter compounds (lactucopicrin) but are botanically related, not identical.
Can curly endive be frozen?
Freezing raw is not recommended due to structural loss. Blanch for 3 minutes, cool immediately in ice water, squeeze well and freeze in portions. Frozen endive is suitable for stamppot and soup.
At what temperature should you store Curly Endive / Escarole?
Store Curly Endive / Escarole at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Curly Endive / Escarole professionally?
The primary professional technique for Curly Endive / Escarole is Raw in salad at koud for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Curly Endive / Escarole contain allergens?
Curly Endive / Escarole is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
