Ever find yourself staring at a recipe, realizing you’re fresh out of frisee? We’ve all been there, scratching our heads, thinking about what to do next.
Finding the right substitute can feel like a mini victory. I remember one time, in a pinch, I threw in some arugula instead. Surprise, surprise – it worked wonders!
Now, we’re here to share a secret or two from our cooking adventures. We’ve found not just one, but seven fantastic swaps for frisee. Each brings its unique twist to dishes, making your meals pop with flavor and texture.
Ready to transform your cooking with some clever, easy swaps? Stick with us as we guide you through our top picks for frisee substitutes.
7 Easy Substitutes for Frisee
In this section, we’ll walk you through some of our favorite substitutes for frisee. These options will add that much-needed texture and flavor to your dishes.
| Green | Taste | Texture | Suitable Dishes |
| Arugula | Peppery, slightly bitter | Tender, delicate | Salads, sandwiches, pasta dishes |
| Spinach | Mild, slightly sweet | Tender, delicate | Salads, sautés, omelets, pasta dishes |
| Watercress | Peppery, slightly bitter | Crisp, crunchy | Salads, sandwiches, soups |
| Endive | Slightly bitter, slightly sweet | Crisp, crunchy | Salads, appetizers (served in leaves) |
| Radicchio | Bitter, slightly sweet | Crisp, crunchy | Salads, roasted/grilled dishes |
| Escarole | Slightly bitter, slightly sweet | Crisp, crunchy | Salads, sautés, soups |
| Baby Kale | Mild, slightly sweet | Tender, delicate | Salads, sautés, pasta dishes |
1 – Arugula
Arugula stands in well for frisee. It brings a peppery kick. Our salads got a new friend when we discovered this swap. It’s not just about the flavor. The texture makes dishes come alive.
We’ve thrown arugula into recipes on many an occasion. The result? Always a table hit. Adjustments? Hardly needed. Use it in the same amount you would frisee.
Finding arugula isn’t hard. Supermarkets stock it year-round. This makes our lives easier. No more hunting for elusive greens.
Looking for more on swaps? Check out this guide on arugula alternatives. It’s got everything you need.
2 – Spinach
Spinach steps in beautifully for frisee. It’s mild and wilts gracefully in warm dishes. Our plates often feature this green. It’s versatile. We find spinach almost everywhere. Grocery trips are a breeze.
You can swap it in one-to-one for frisee. Salads, soups, and more. We’ve had great success tossing spinach into various meals. Texture and color liven up.
For more ideas on how to use spinach or find alternatives, have a glance at this guide on substitutes for spinach. It might just spark your next meal plan.
3 – Watercress
Watercress stands in for frisee. It has a slight peppery flavor. We’ve used it in salads and loved the results. Its crunch surprises you.
It grows near water, making it a bit of a find. We always get excited spotting it at the market. You can swap watercress for frisee in a one-to-one ratio. It keeps things lively in both raw and cooked dishes.
Ever threw watercress into a soup? We did. The dish came alive. It adds a fresh twist. Perfect for those looking to shake up their greens.
For those curious about other swaps or needing more tips, a peek at this guide on substitutes for watercress might give you more ideas.
4 – Endive
Endive is another great swap. It’s crisp and slightly bitter. We like how it adds structure to our dishes. You’ll find it works in both raw and cooked recipes. This leaf plays well with others.
Its leaves are firm. This feature helps it keep shape in salads and when cooked. We’ve tossed endive into dishes where frisee was the star. It didn’t disappoint. A straight swap, one for one, does the trick.
Endive shines in many meals. We use it just as we would have used frisee. For those eager to try this substitute in their own recipes, you can find more ideas and tips at this article on substitutes for endive.
5 – Radicchio
Radicchio, oh radicchio. It’s a bit bitter and adds a pop of color. We find it makes salads look pretty snazzy. It’s crisp, making textures in your dish really stand out.
We’ve tossed radicchio into a lot of our meals. It never fails to make a dish look more appealing. This leafy veg is easy to find, too. Supermarkets usually have it. It swaps in for frisee without any fuss. We use it cup for cup.
Adding radicchio to your recipes? We did, and it always turns up the visual appeal. For those digging deeper into swapping greens, you might find this article on choosing radicchio substitutes helpful.
6 – Escarole
Escarole is our go-to when freshness is key. It’s leafy and broad. We chuck it into soups. Its slightly bitter edge livens dishes.
We’ve thrown escarole into the mix instead of frisee. It blends well. You can swap it at a one-to-one ratio. It thrives both raw and heated.
Our dishes smile back with escarole in them. It’s sturdy, yet tender enough. We grab it for bulk and texture.
It stepped in; it stood out. We use it handful for handful.
For those stirring up their leafy greens game, this guide on other leafy greens to consider might catch your eye.
7 – Baby Kale
Baby kale steps up as a standout choice. It’s tender and less bitter than mature kale. We often mix baby kale into our dishes for that gentle bite. Its young leaves add a subtle, earthy flavor we can’t get enough of.
In salads, baby kale makes everything look more vibrant. We swap it in one-for-one with frisee. It cooks down nicely, too, making it versatile for warm and cold recipes alike. We find it in most grocery stores, right next to its grown-up version.
It’s a straightforward swap, easy as pie. We use it just like frisee, cup for cup. For those eyeing more kale ideas, sneaking a peek at this article on kale alternatives might be right up your alley.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.