They are popular ingredients in salads and served by themselves. Their flavor mingles well with many others, among them with mint, orange, coriander, horseradish and balsamic vinegar. Belgian Endive and Other Chicories Recipes Belgian endive, curly endive, escarole and radicchio are all members of the chicory family, and, if grown according to the proper techniques, most will produce the root that can be used as a coffee additive. Belgian endive, which is grown in the dark to inhibit the development of chlorophyll, has spear-shaped, whitish leaves just barely tinged with the palest green. And escarole has broad, loose leaves with a milder flavor than the others.
Chicories are available throughout the winter and make assertively flavored salad greens.
Other good flavor pairings include cream, Parmesan cheese and olive oil. Recipes Chard is related to the beet, but has been developed to direct its energy into producing lush, dark green leaves veined with red or bright white instead of roots. Chard is very perishable, so it is rarely shipped to distant markets and must instead be provided by local farmers. Some people prefer to tear the stalks from the chard leaves and cook them separately. Recipes Fava beans, also called broad beans, are one of many varieties of shell beans, which grow in tough-shelled pods and must be removed before use.