Endive is a type of vegetable commonly used in grain dishes, salads, side dish, and much more!
The flavor profile for endive can be described as bitter and fiberous.
Endive contains over 18+ nutrients including 10 vitamins and 8 minerals. Endive is also low in sodium and trans fat free.
Uses For Endive
- Grain Dishes.
- Side Dish.
- Soups, Stews.
- When buying endives from the store, look for heads that appear fresh, crisp, and free of mold. The leaves should be firm and brightly colored.
- Don’t be afraid of bruising. It won’t affect the taste, and you can just cut off the damaged part.
- Dark endives are more bitter than light endives, so if you’re using them in a dish that calls for bitter greens—like a Caesar salad or a kale-based soup—don’t use them.
- Endives will keep fresh in the refrigerator for about five days. It is best to cut off the base of the head before storing it in a plastic bag or container.
- The best way to cook with endives is to steam or sauté them quickly as you would with spinach. Endive pairs well with various ingredients, including blue cheese, walnuts, and cranberries.
- High in fiber.
- Low in sodium.
- Excellent source of 3 micronutrients.
- Good source of 3 micronutrients.