Is commonly used fresh in recipes but it can be grilled, braised, sautéed or added to soups. Raw leaves can be stuffed and served as a canapé. Raw leaves can also be chopped and added to salads. Braising in butter will mellow the bitter flavor of red endive. Its flavor marries well with pears, apple, cranberry, fresh herb such as thyme, sage and basil, cream or butter based dressings and sauces, toasted pecans, pork and pecorino cheeses.