Curly or solid heads like the belgian variety?
If and open head like Italian escarole it might be bitter raw, but just needs a thin slice and very quick gentle saute. Or used like cabbage and marinade overnight. All greens, even the bitter ones do tenderize with just a bit of olive oil massaged into the sliced leaves and, given an hour or over night will soften....and loose much of the bitter.

Tight solid heads, not curly.

Eat them raw-- stuff them with a seafood salad, Ann T has a good recipe. Or use them as scoops for hummus or another type of dip. I've also had them sliced into small circles with a mustard dressing-- IIRC, it had parma ham or something on that order with it. It was very tasty!

I've linked some ideas below:

Here is a link that might be useful: Endive

We eat a lot as winter salad leaves, I like it mixed with something like little gem.
You can also braise them in a little chicken stock til tender, drain, then wrap with a slice of ham, then cover with a little cheese sauce and bake in the oven.

Like mentioned, great raw. What a nice addition to your box. Most often used as an edible 'spoon' or container.
Can be a little bitter but not usually as much as radicchio.
Why it is often paired with something naturally sweet like pear, roasted baby beet salad, etc.

Here is a link that might be useful: endiveblog

We keep kosher so we can't use anything with pork or shellfish. I made lentil soup last night with other contents of the box so I haven't tried anything with the endive yet. I'm thinking that I'll try a few leaves and if they are too bitter raw I'll try roasting or saute.

I a leaf raw - there is a tiny hint of bitter but mostly a crisp clean flavor and something that reminded me a little of celery.

I cut up some grapes and chopped some walnuts and put that in the leaf boats. We don't have any goat cheese at the moment so I cut some Irish cheddar into a very small dice.and put that on top. Simple and the result was tasty.

I have part of that head plus a whole head left. I might try a braise to see how it tastes cooked.

The pleasant slight bitterness of endive makes it good for beans and greens. Braise it with olive oil, garlic and a little chicken broth. Then combine with cooked white beans.

Jim

My favorite way.

*** Braised Endive with Lemon Sauce

8 Belgian endives (12 oz.)
boiling salted water

1/2 stick (2 oz.) butter

1 c. chicken broth

2 eggs
3 T. lemon juice

Parboil 5 min. endives in covered skillet; drain.
Add butter & saute endive 5 min.
Add broth & simmer 20 min. uncovered.
(remove endive to warmed serving platter)
Beat eggs & lemon juice in bowl - beat in hot broth.
Serve hot sauce over endive. Serves 4.

Swap the ham for some bressaola