A relative of chicory, radicchio, and Belgian endive, endive is from the daisy family, native to Asia Minor. Sometimes it's called escarole, which is a similar leafy green, but with wider, flatter leaves.

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Endive has distinctive, curly green leaves and a distinctive, flavorful "bite," which is why it's often combined with other greens in salads. It's also cooked and has found itself in soups, stir fries, and curry dishes.

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Pronounced "on-deev," this veggie is loaded with a long list of nutrients, from vitamin A to B-carotenes, the antioxidant enzyme superoxide dismutase, manganese, copper, and folate.

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For a delectable salad, try a combination of endive with honey, balsamic, or raspberry vinaigrette, sliced Granny Smith apples, walnuts, and bleu cheese.