Whether you use red or white – or a combination of each, which always looks especially stunning – the small, slim endives have a natural elegance and are available at Mollie Stone’s year-round for everything from backyard BBQ summer salads to holiday appetizers for entertaining.
No Need to Wash – Great Raw or Cooked
Once you’re ready to use endive, there’s no need to wash it. The leaves have not been exposed to soil and are harvested and packed under sanitary conditions. For appetizers requiring a whole leaf, just trim the bottom and separate the leaves. For salads, one can include the whole leaves or cut the endive across in smaller, 3/4” pieces. For a bit more flare, julienne the endives in long, thin, 1/8” strips. With either cut, you may choose to discard the core portion or cut into smaller pieces before adding it to your salad. If you are cooking the endive, it is not necessary to remove the core as it will soften and sweeten with cooking.
Not only is endive easy to prepare and versatile, it’s extremely nutritious. Keep reading to learn more about its healthy profile, endorsed by Dr. Oz!
- low in fat
- low in sodium
- cholesterol free
- very low in calories
- loaded with valuable vitamins and minerals – vitamins B, C and K; calcium; magnesium; iron; zinc; folate; selenium
- a good source of beta-carotene, which the body converts into vitamin A
- a good source of heart-healthy potassium – one head of endive delivers almost 60% of the potassium found in a banana
- a good source of folate – a half cup of endive can supply you with almost 10% of the folate recommended per day
- high in complex fibers
- aids digestion
- promotes regularity
- helps prevent the absorption of cholesterol into the blood stream
- slows food metabolism
- helps with the removal of toxins from the digestive tract
- very low position on the glycemic index
Find out why Dr. Oz recommends endive:
