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Belgian Endive

See guidelines in the salad chapter.

To store: Wrap in paper towels and seal in a plastic bag for no more than 2 days.

To prepare: Cut the spearlike heads in half through the stem, but keep the root end intact to hold the head together.

To roast: Place cut side down on an oiled baking sheet; drizzle another 1 tablespoon olive oil over each head. Roast in a preheated 400°F oven without turning until lightly browned and crisp around the edges, about 20 minutes.

To grill:.

To serve: Toss with coarse-grained sea salt or kosher salt and drizzle with more olive oil, as desired; or top with a creamy vinaigrette.

Bok Choy

This cabbage-style vegetable comes in a variety of shapes and colors, from large Savoy cabbage–like heads with stark white center veins and dark green leafy tips to thin, dark green stalks with flowering buds, as well as tiny heads made up of 3 or 4 leaves that shade tip to stem from forest green to white. Bok choy sprouts—2-inch, leafy shoots available in late winter—have a mild, nutty taste. In any case, plan on ½ pound per person.

To store: Line a plastic bag with paper towels, add the bok choy, seal well, and refrigerate for up to 3 days.

To prepare: Soak in a cleaned sink full of cool water, stirring once or twice, then rinse to dislodge any sand from between the leaves before unstoppering the sink and washing away the grit. Trim off the stems. Leave small heads intact, but cut larger ones in halves, quarters, or 2-inch pieces.

To braise and serve: Place in a pan with ¼ inch of water. Bring to a boil over high heat, cover, reduce the heat to low, and cook until wilted and tender, about 4 minutes. Drain well. If desired, now add a little unsalted butter, olive oil or dark sesame oil, and some salt to the pan; return the bok choy to the heat and toss until coated.

To stir-fry and serve: Heat a little peanut oil in a large wok over medium-high heat. Add some chopped garlic cloves and minced peeled fresh ginger. Toss over the heat for 30 seconds. Add the bok choy; stir-fry until it begins to wilt, about 2 minutes. Add a little soy sauce and rice vinegar in a 2-to-1 ratio. Continue cooking, stirring constantly, until tender but crunchy, about 2 more minutes.

To roast and serve: Use only large heads; slice them in quarters through the root ball. Generously oil a large lipped baking sheet, place the bok choy on the pan, and rub them around to coat all sides. Bake, turning once, in a preheated 375°F oven until the thick stalks are tender and the leaves are just beginning to frizzle at the ends, about 25 minutes. Cut the thick stalk off each quarter and season with kosher or coarse-grained sea salt.

Broccoli and Broccolini

Look for sturdy dark green spears with tight buds, no yellowing, and a high floret-to-stem ratio. Some varietals have purple tints or accents. Broccolini is a cross between broccoli and a Chinese green; it should be prepared just as broccoli. In either case, plan on 5 to 6 ounces per serving.

To store: Trim about ½ inch off the bottom of each stem. Stand up in large drinking glasses with about 1 inch of water, cover the heads with a plastic bag, and refrigerate for up to 4 days.

To prepare: Wash well. Cut into small florets; thick stalks should be shaved with a vegetable peeler.

To roast: Slice the stalks into long, spearlike quarters. Place these spears and the florets on a lightly oiled lipped baking sheet; sprinkle with olive oil. Roast in a preheated 400°F oven until lightly browned and crunchy-tender, tossing once or twice, about 40 minutes.

To steam: Slice the stalks into 1-inch segments; also cut these in half through a cut side. Place in a steamer basket set over 2 inches of water and the juice of half a lemon in a large pot set over high heat. Cover, reduce the heat to medium, and steam for 2 minutes. Add the florets, cover again, and continue steaming until tender, about 5 minutes.

To microwave: Slice the stems into 1-inch segments. Place the stems and florets in a large glass baking