Endive

Chicorium endiva is closely related to chicory, Cichorium intybus, and both are leafy greens (though they may also be red-colored) with a slightly bitter edge to their flavor. Both are available in well-stocked supermarkets and in Mediterranean groceries, especially in the winter months. I substitute endive or dandelion for the wild-gathered greens used in some Burmese and Kachin and Shan dishes, when I want a bitter note.