Recognize this salad green by its thick, leathery, serrated, and pale-colored leaf. You may be familiar with Belgian endive, which is related to the endive in your box, though not similar in size, shape, or taste. Endive naturally blanches as it grows during the winter, meaning the chlorophyll comes out of the leaves. Blanched endive has a lighter, less bitter flavor.
Endive is more similar to the leafy veggie escarole and can be a substitute for it in most recipes.
Combine endive with spinach or lettuce salads. It can also be sautéed and served as a side dish.
Store endive as you would lettuce, unwashed or washed and thoroughly dried in a perforated plastic bag in the fridge.