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Endive
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==''Cichorium endivia''== There are two main varieties of cultivated ''C. endivia'' chicon: * '''Curly endive''', or '''frisée''' (var. ''crispum''). This type has narrow, green, curly outer leaves. It is sometimes called chicory in the [[United States]] and is called ''chicorée frisée'' in French. Further confusion results from the fact that frisée also refers to greens lightly wilted with oil. * '''Escarole''', or broad-leaved endive (var. ''latifolia''), has broad, pale green leaves and is less bitter than the other varieties. Varieties or names include broad-leaved Batavian endive, grumolo, scarola, and scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad. <gallery widths="200px" heights="160px"> File:Friseesalat1 (fcm).jpg|Frisée </gallery>
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