They’re lettuce’s more bitter cousins.

“Chicory” is a broad term to describe a slew of cool-weather bitter greens — from Belgian endive to radicchio and escarole.

While they’re available all year, they’re seasonal from late fall into cool, early spring.

All varieties of chicories can be eaten raw, sautéed, braised, grilled or roasted. Some methods work for some types better than others. Pair them with bold flavors as a counterpoint to salty, sweet or sour dishes.

Endive leaves can be used for dipping, added to salads or stuffed with blue cheese, a creamy chèvre, cured meat, lox or even sweet fruit relishes as an appetizer. Or skip the crackers and make it part of a cheese board.

Radicchio or escarole can hold their own against savory bacon or anchovy-heavy dressing, so try them in your next Caesar salad. Or add some frisee to your plate in the morning alongside your bacon and eggs.

Braising can turn these often-sturdy greens into silky sides, mellowing their bitterness and bringing out their natural sweetness; whole endives in particular can be prepared this way. Escarole can be added into soups, including Italian wedding soup, at the end of cooking.

While we’re used to radicchio in bagged salad mixes, they are delightful when roasted. Halve or quarter them, drizzle with oil and pop them in a hot oven until tender-crisp, wilted or just beginning to char. Dress them with a drizzle of balsamic, other strong vinegar or citrus and enjoy. Substitute roasted radicchio for iceberg lettuce in a winter wedge salad.

For the brave of heart in winter, or as cold gives way to spring’s warmer days and cool nights, fire up the grill and throw on some radicchio or escarole.

Keep in mind that chicories can balance the rich, umami flavors of a roast, anchovies, bacon, cheese and the like. They introduce a bit of palette-cleansing intrigue into any dish.