endive ,

Cook until endives brown on one side, 1 or 2 minutes.

Most of the endive we can buy here are locally produced.

Trim any brown spots from the endive, but leave them whole.

Add wine and about 1 cup water to barely cover endives.

If the endives are large, cut them in half.

Cut away and discard the bottom ends of the endive.

Cover and cook over very low heat until the endives are tender, about 10 minutes.

Add lettuce to the salad if the endive is short, and of course increase the oil.

The endive should take about 30 minutes to cook.

Continue rotating and cutting until the endives are all sliced.

Place the watercress leaves and the endive in a bowl.

When is the last time you saw braised endive on a menu?

For a long time we ate nothing but endive.

Some greens, like endive, are so sturdy you can even grill them.

Cut four quarter-inch slices off the bottom of the endives.

About $10 million worth of endive is imported a year.

Get a side order of grilled fennel, endive and asparagus.

She gave orders, stopping to make sure that Ben liked endive.

Picking fresh endive for a December salad does take planning, though.

The endive, too, is browned a bit, the carrots just tossed in.

Cut a circle of parchment to fit into pan and place on endives.

The forcing room, where the endive is actually grown, is dark.

About $100 million in endive is harvested each year, experts say.

The roots are also dug and forced in a cool, dark place to produce endive.

He wonders if the endive might be better braised than raw.