Endives

Endives are a leafy vegetable belonging to the family of those rich in fiber and low in calories, highly valued in cooking for their slightly bitter taste and crunchy texture. Their typical appearance consists of elongated, tightly packed leaves, cream-colored on the inside and green on the outside.

The origin of the endive is in Europe, particularly in Belgium and the Netherlands, where it began to be cultivated as an agricultural product during the 19th century. Since then, its cultivation has spread to various regions of the world, and in Latin America it is increasingly common in salads and side dishes.

Among the nutritional properties of endives, their high content of dietary fiber, which aids digestion, and vitamins such as A, C, and some B complex, as well as minerals like potassium and folic acid, stand out. They are ideal for healthy diets due to their low caloric content and diuretic effect.

In different Spanish-speaking countries, endives may be known by synonyms such as chicory, yellow escarole, or simply endive, although it is important to distinguish them from escarole, which is a type of leaf that is more curly and less compact. In some regions, the term "endivia" is also used to refer to this same vegetable.

In the kitchen, endives are very versatile: they are eaten raw in fresh salads, and can be roasted, sautéed, or even prepared stuffed, providing a bitter touch that balances more intense and creamy flavors.