Chicory

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Sturdy escarole can sit for a few minutes, even when tossed with a warm vinaigrette

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Hearty escarole maintains its volume when cooked, which makes it a great choice for a quick sauté with shrimp.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

This salad is perfect for a weekend lunch or a quick weeknight dinner. The leftover vinaigrette is great spooned over fish or grilled vegetables.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.