1. A relative of the chicory, endives come in different varieties. Belgian endives, also called French endives, have small heads of cream colored leaves. They are grown in the dark to prevent the leaves from turning green and bitter. Curly endives have narrow, curly, green outer leaves. Escarole endives has broad, curly, pale green leaves and are less bitter than the other varieties. Endives can be used raw in salads as well as cooked.