Get on the good side of this deliciously bitter green
Best to buy
Endive is available all year round and peaks from November until the end of April.
Cut & clean
Rinse endive in cold water just before using.
Super in salads
Endive adds a fresh characteristic to salads. Try pairing curly endive with radicchio and Greek olives.
Power food
Endive is a good source of vitamin A.
30-second recipe
Toss endive leaves with sliced pear and blue cheese for a savory salad.
Varieties
Belgian endive, also called French endive or witloof, is a small, cylindrical head of pale, tightly packed leaves. Curly endive, sometimes mistakenly called chicory, has lacy, green-rimmed and curly leaves, with a prickly texture and slightly bitter taste. Escarole has broad, slightly curved, pale green leaves with a milder flavor than either Belgian or curly endive.
Preparation, uses, and tips
Rinse endive in cold water just before using. Toss Belgian endive leaves with sliced pear and crumbled blue cheese. Combine curly endive, radicchio, and Kalamata olives. Cook escarole with white beans and chopped garlic.
Nutritional Highlights
Endive (chopped, raw), 1/2 cup (50g)
Calories: 4
Protein: 0.31g
Carbohydrate: 0.84g
Total Fat: 0.05g
Fiber: 0.77g
*Good source of: Vitamin A (513 IU)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
