There are three main varieties of endive — Belgian endive, curly endive and escarole. This recipe calls for Belgian endive.

Serves 4

Ingredients:

       
  • 1 tablespoon water
  •    
  • 8 heads of Belgian endive, washed and halved
  •    
  • Juice from 1 lemon
  •    
  • 1/4 teaspoon salt
  •    
  • Ground black pepper, if desired
  •    
  • 2 tablespoons chopped fresh parsley

Directions:

In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.

Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.

Nutritional Analysis (per serving)

Serving size: 2 heads
  • Total carbohydrate: 5 g
  • Dietary fiber: 3 g
  • Sodium: 150 mg
  • Saturated fat: Trace
  • Monounsaturated fat: Trace
  • Total fat: Trace
  • Cholesterol: 0 mg
  • Protein: 1 g
  • Calories: 24
Last Updated: 2014-09-20
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.