I had so much fun with the persimmons that I decided to try another veggie that doesn’t make it into the cooking routine too often, Belgian Endives. Endives have just come into season and just in time for the New Year’s resolutions to kick in with the healthy eating habits. The below recipe has a few caloric ingredients, but at just 50 calories per spear. I prepared it with a low calorie roasted chicken as my salad course.
I was pleasantly surprised by the combination of flavors and textures. It has made me decide to pick up Endives more often to work into our dinner regimen. I would love to hear if you have any fabulous recipes to try.
Endive Spears with Sweet Potato, Bacon and Chives
3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4-inch dice (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
3 Tbs. thinly sliced fresh chives
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream
Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.
Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (You should have about 20.) If you like, trim the leaves so they're all the same length. Save the remaining endive for a salad.
Set the endive leaves on a large platter. Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.
nutrition information (per serving):
Calories (kcal): 50; Fat (g): 4; Fat Calories (kcal): 35; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 1.5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 100; Cholesterol (mg): 10; Fiber (g): 1;