Endive, Broad Leaf Batavian 1/2oz

Escarole type with broad, slightly twisted outer leaves that form around 10-12 inch, tight-packed heads. The heads have a very deep heart that is well blanched, creamy-white, and buttery. Broad leaf endive varieties tend to be less bitter than the curly leaf endive varieties. Perfect eaten fresh as part of a salad, or sauteed or chopped and added into soups and stews. Makes an excellent garnish as well.