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Recipe: Seared endive

Recipe: Seared endive

This recipe calls for Belgian endive, a salad green with cream-colored leaves and a slightly bitter taste.

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


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.


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

Exchange Data
Dash
Dairy 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories24 
Carbohydrate5 g 
Cholesterol0 mg 
Fiber3 g 
MonounsaturatedfatTrace 
Potassium 
Protein1 g 
SaturatedfatTrace 
Servingsize2 heads 
Sodium150 mg 
TotalFatTrace 

2014-09-20

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