1.   Curly endive gets wilted with a sizzling wash of bacon grease, bacon chunks and vinegar, then topped with a poached egg.

2.   Escarole and curly endive are both members of the genus Cichorium, and their leaves, like those of radicchio and other chicories, are distinctly bitter.

3.   Frisee, the French term for curly endive, is used in the United States to refer to varieties of endive that have very fine, thin leaves.

4.   Frisee is curly endive, a mildly bitter green with dark outside leaves and pale yellow inside leaves.

5.   The green salad is made with curly endive.

6.   This mixture usually combines at least half a dozen greens, including curly endive, beet leaves, arugula, mizuna, mache, radicchio, and baby lettuces.

7.   Other chicories include leafy escarole and frisee, also called curly endive, with fine, frizzy leaves.