Dietician's Tip: There are three main varieties of endive — Belgian endive, curly endive and escarole. This recipe calls for Belgian endive.
- 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
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
- Calories 24
- Cholesterol 0 mg
- Monounsaturated fat Trace
- Saturated fat Trace
- Sodium 150 mg
- Total carbohydrate 5 g
- Dietary fiber 3 g
- Protein 1 g
- Serving size 2 heads
- Total fat Trace