By: Leanne Ely
How often have you passed by the Belgian Endive in the grocery store and wondered what to do with those oblong pale green heads of lettuce?
Belgian endive is closely related to frisee and, like its curly-leafed cousin, it does have a rather bitter yet pleasant flavor.
Enjoyed raw in salads or as a cooked side dish, Belgian endive is a versatile veggie with an interesting texture and taste. And, considering its nutritional profile, you should be adding this leafy green to your grocery order on a regular basis.
A head of Belgian endive contains…
• 64 grams of fiber
• 180+% of your recommended daily amount (RDA) of folate
• 220+% of your RDA of Vitamin A
• 1480+% of your RDA of Vitamin K
• 55+% of your RDA of Vitamin C
Belgian endive also contains thiamin, riboflavin, niacin, vitamins E&K, manganese, potassium, calcium, iron, zinc, phosphorous, magnesium, copper, iron, omega-3 and choline.
Those are some serious nutrients delivered by such an uncommon veggie!
Belgian endive makes a great addition to salads and appetizers. When cooked, endive has an interesting texture and a more mellow flavor than it does when it’s eaten raw.
Try cooking Belgian endive as a side dish by searing, sautéing, steaming, baking or stir frying it. Or, serve smoked salmon or caviar on raw leaves for a pretty hors d’oeuvre.
At the market, look for Belgian endive with crisp yellow and white leaves. When you get your Belgian endive home, store it in a dark, cool place. Ideally, you should wrap it in paper towel inside a bag in the fridge. Wash only when ready to use, and eat it up within three days if possible.
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