Frieda's Specialty Produce - Belgian Endive


What is a Belgian Endive?

  • Belgian Endive (on-deef, not en-dive!) is a type of chicory and grown in complete darkness to avoid turning green. The leaves are very tender with a mild, bitter flavor.

How to Eat

  • Use fresh in salads or separate leaves and fill the ends with dip. May also be cooked by steaming, braising, or adding to soups.

Health Benefits

  • Great source of fiber.

How to Choose

  • Choose heads with smooth white ribs and no wilted leaves.

How to Store

  • Store refrigerated up to one week.

When are they in season?

  • Year-round

Where are they grown?

  • Product of Belgium, Chile, Holland, New Zealand, and U.S.A.


Snap and Crisp Endive Appetizers

Snap and Crisp Endive Appetizers Ingredients: 2 Heads Frieda’s Belgian Endive 3 3-ounce packages Frieda’s Sugar Snap® Peas 1 4-ounce package soft herb flavored cheese Half of an 8-ounce package soft cream cheese 1 tablespoon Dijon Mustard Fresh herb sprigs … Continue reading

Frieda’s Finest Tabouleh

Frieda’s Finest Tabouleh Ingredients: 2 heads Frieda’s Belgian Endive 1/2 cup fine bulgar (cracked wheat) 3 medium sized fresh tomatoes, chopped 1 cup chopped green onion 1 1/2 cups chopped parsley 2 tablespoons Frieda’s Fresh Mint 1/4 cup olive oil … Continue reading

Endive Shrimp Salad

Endive Shrimp Salad Ingredients: 2 heads Belgian Endive 4 ounces tiny shrimp (thawed if frozen) 1 cup fresh Snow Peas or Purple Snow Peas, stringed 1/2 small red onion, thinly sliced and separated into rings 1 cup walnuts, coarsely chopped … Continue reading

Duck and Kumquat Salad

Duck and Kumquat Salad Ingredients 1/2 cup red or white wine vinegar 1/2 cup chopped Kumquats 1/3 cup vegetable oil 2 tablespoons honey Romaine lettuce leaves 1 head Belgian Endive, leaves separated 1 1/2 cups cooked, chilled, julienne-sliced, cooked duck … Continue reading

Belgian-Style Endive

Belgian-Style Endive Ingredients: 2 to 4 heads Frieda’s Belgian Endive 2 tablespoons lemon juice 2 tablespoons butter, melted 1/2 teaspoon salt 1/2 cup hot chicken broth Steps: Place whole Belgian endives in a buttered baking dish. Combine the lemon juice, … Continue reading

Belgian Endive A La Swisse

Belgian Endive A La Swisse Ingredients: 1 package Frieda’s Belgian Endives 3/4 cup milk 3/4 cup chicken broth 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon butter or margarine 1 cup shredded Swiss cheese 2 tablespoons drained chopped … Continue reading

Braised Vegetables with Endive

Braised Vegetables with Endive Ingredients: 2 or 3 Belgian Endives 1 tablespoon butter or margarine 1 tablespoon Fresh Basil, Dill, Chervil, or Chives 1/2 cup chicken broth or stock 3/4 cup Frieda’s Baby Carrots peeled if desired, and trimmed 3/4 cup … Continue reading

Baby Vegetable Antipasto

Baby Vegetable Antipasto Ingredients: Marinade 1 tablespoon fresh flat-leaf parsley, chopped 1 tablespoon Fresh Basil, chopped 3 tablespoons white wine vinegar 2 teaspoons extra-virgin olive oil 1/2 teaspoon salt Dash of sugar Dash of freshly ground black pepper 1 garlic … Continue reading

Crudites with Pesto Mayo

Crudites with Pesto Mayo Ingredients: 1 bunch fresh Frieda’s Basil, torn (1 cup leaves) 1/2 cup fresh parsley sprigs 1/3 cup Frieda’s Pine Nuts or walnuts 1/2 cup grated Parmesan or Romano cheese 1 large or 2 small garlic cloves, … Continue reading