Veggie to Table – Endive

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Veggie to Table - EndiveWelcome to Week 3 of Veggie to Table – the Blog Hop that helps us all eat more vegetables!

Blog Hop

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  1. Have Fun!!!
  2. Follow my co-host, Jessica @ TheGetFitMom
  3. Visit at least 3 other sites. If you like a recipe consider leaving a comment. I myself love comments and would love to hear from you all.
  4. Grab our Veggie to Table icon and place it somewhere in you site. It would be greatly appreciated.
  5. Please do not link to your main site.

This week, we are featuring Endive! You know the vegetable that looks like lettuce? Wait, that’s Kale. Sorry for the similarities.

Endive is a hard vegetable to use. It’s bitter, so it requires something a little sweet or strong and savory. With only 1 calorie a leaf, it’s so worth trying to find a recipe that works for you.

I modified heavily from the recipes I listed last week, but here are the recipes that I used this week:

Sweet Apple Chicken Sausage, Endive, & Blueberry Salad 

Sweet Apple Chicken Sausage, Endive, & Blueberry Salad with Toasted Pecans Recipe


  • 12 ounces of Sweet Apple Chicken Sausage, sliced in 1/2-inch pieces
  • 1 tablespoon canola oil
  • 4 cups sliced Belgian endive
  • 1 cup bagged spinach
  • 1 cup fresh blueberries
  • 2 1/2 tablespoons cider vinegar
  • 2 1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled goat cheese


  1. Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.
  2. Combine endive, spinach, blueberries and chicken sausage in a large bowl.
  3. In a small bowl, combine vinegar, honey, salt, and pepper and stir with a whisk.
  4. Add dressing to endive mixture; toss gently.
  5. Sprinkle with cheese.

Hubby – loved the change. It was a little different, but liked it a lot. Gave it a 9.
Son – didn’t even notice a difference; will not eat nuts, so I never add this to a dish where he can see the pieces.
Me – I really liked it, as long as I had the dressing with it.


Endive au Gratin


  • 1 head endive, trimmed
  • 3/4 teaspoon butter
  • 3/4 teaspoon all-purpose flour
  • 2 tablespoons milk
  • 2 tablespoons grated Gruyere cheese, divided
  • 1/4 teaspoon grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg, or amount to taste
  • salt and ground black pepper to taste
  • 1 slice deli-style turkey


  1. Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  3. Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  4. Preheat an oven broiler to low.
  5. Drain the endives. Cover bottom with a slice of endives, lay turkey on top, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese.
  6. Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
As you see, I like cheese, so endive is great for me. Also, I don’t like ham – I eat bacon, but ham just has a texture that doesn’t sit well with me, so I substituted deli turkey which we always have on hand. I also didn’t have parsley, so I omitted that.

Hub – tasty, but sleepy and doesn’t care much.
Son – sleep (will taste tomorrow)
Me – with the blanching/tenderizing, seems like a good substitute for potatoes au gratin. They are soft and tasty, so they don’t disappear in the dish. Very different taste from raw. I will definitely have to add it to my cooking repertoire.


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