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Seared Belgian endive

July 15, 2021

Recipe

Belgian endive is a type of salad green with cream-colored leaves and a slightly bitter taste.

Serves 4

Belgian endive is a leafy vegetable in the same family as frisee (also called curly endive).

In a large skillet, heat the water over medium heat. Add the endive, cut-sides down. Cover and cook for 2 to 3 minutes, or 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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 20 Calories 5 g Total carbohydrate 0 mg Cholesterol 3 g Dietary fiber Trace Monounsaturated fat Potassium 1 g Protein Trace Saturated fat 2 heads Serving size 149 mg Sodium Trace Total fat