Endive is a leafy green that isn’t used all that often. While several different varieties are available, Belgian endive is what’s often found in the grocery store. This veggie has a unique taste; it’s sharp and bitter when raw, but when cooked, it sweetens and develops a complex flavor. Endive is also an excellent source of vitamin A, containing 14% of your daily needs; Folate, 39%; and Manganese at 20% of daily needs. It is also high in vitamin K — at 220% of your daily values. Keep this in mind if you are on an anticoagulant (blood thinner) such as Warfarin or Eliquis. Vitamin K, which is found in many leafy greens, acts as a coagulant. That is not saying don’t eat dark leafy greens. But the important takeaway here is to eat a consistent amount of these veggies day to day, and let your doctor know if you plan on changing your intake.
Ingredients:
- 6 large heads of endive, about 1 1/2 lbs.
- 3 Tbsp. olive oil
- 2 Tbsp. pine nuts
- 2 garlic cloves, peeled and sliced thinly
- 1 Tbsp. fresh thyme leaves
- 1/4 c. white wine
- 5 oz. gorgonzola
- 2 medium apples, peeled, core removed, cut in wedges
- 2 Tbsp. honey
In a large frying pan, heat one tablespoon of olive oil and add the apples. Fry for about 5 minutes then add 1 tablespoon of honey; cook for another 3 to 5 minutes until golden brown. Transfer the apple slices to a plate.
Cut the endive in half lengthwise and remove bruised outer leaves if necessary. Slice away a small bit from the bottom. In the same pan used for the apples, add the remaining two tablespoons of olive oil. Place the endive cut side down, sprinkle over the thyme, and season with salt and pepper. Cook for about 5 minutes before adding the garlic and the remaining honey, periodically turning the endive to keep from burning. Add the white wine. Depending on how thick the endive are, cook for about 10 to 15 minutes. Pierce with a knife to check if they are tender but still a little bit firm.
Turn the oven to broil. Transfer the endive to a baking dish and gently place the baked apple wedges around the sides. Cut the blue cheese in slices and divide over the endive. Sprinkle over the pine nuts. Grill the endive for about 3 to 5 minutes until cheese is melted and golden. Keep an eye on it, it can burn quickly! Makes six servings.
Nutrition Facts:
Serving size: 1 Endive
Calories: 227; Fat: 18.4g; Carbs: 20g; Fiber: 5.6g; Protein: 8.9g; Sodium: 469.4mg
Adapted from: Endive Gratin with Baked Apples, Blue cheese and Thyme | TCS (thecookingspoon.org)
