There is a world of produce out there to experience. Until last year, I had not savored the crispy bite of an endive spear. I wasn’t avoiding it but I wasn’t going out of my way to look for it either. A friend recently served some for brunch and I was instantly hooked.
The wonderful people at Discover Endive! recently sent me a box of fresh California endive to play with. There are so many ways you can use endive. I made the spears in this recipe. I also used the spears as a “scooper” for tuna which was very similar to a lettuce wrap. In addition, I also used some chopped endive in a salad. I’m looking forward to using it in my cooking adventures.
What is endive? As indicated by Discover Endive!, “endive is a member of the chicory family, which includes radicchio, escarole and curly endive. It is often called the queen of vegetables and is prized the world over. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness — great served raw or cooked.”
- a good source of beta-carotene, which the body coverts into vitamin A
- a good source of heart-healthy potassium — one head of endive delivers over 50% of the potassium found in a banana
- high in complex fiber
I plated the spears with some of the lemon garlic hummus I recently made but I must admit I never touched the hummus. The spears did not need any additional ingredients.
Disclaimer: I received a box of endive for free from Discover Endive; as always, opinions stated are my own.