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Home Recipes Dishes & Beverages Salads

Wilted Curly Endive

Name: Wilted Curly Endive
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 12 bacon strips, diced; 3 large bunches curly endive; 2-1/4 teaspoons salt; 2 to 3 tablespoons cider vinegar; 3 tablespoons finely chopped onion; 1/4 teaspoon pepper

2 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Updated: Sep. 15, 2023

This warm curly endive salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness. —Chere Bell, Colorado Springs, Colorado

Wilted Curly Endive Recipe photo by Taste of Home

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Ingredients

12 bacon strips, diced
3 large bunches curly endive
2-1/4 teaspoons salt
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

Directions

Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks.
In a large saucepan or Dutch oven, bring 4 qt. water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook until wilted, 3 minutes. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining 3/4 teaspoon salt.

Curly Endive Tips

What can you use to replace curly endive?

Curly endive is a hearty green with narrow stems and frilly, curly leaves. Arugula, radicchio and watercress can be used in the place of curly endive.

What can you serve with curly endive?

This savory wilted curly endive salad pairs well with main dishes that have a bit of sweetness. Think barbecue chicken, pulled pork or glazed salmon.

How should you store curly endive?

Store tightly wrapped wilted curly endive in a plastic bag in the refrigerator for up to 3 days.

—Julie Schnittka, Taste of Home Senior Editor

Nutrition Facts

1/2 cup: 256 calories, 26g fat (10g saturated fat), 30mg cholesterol, 1216mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 4g protein.