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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
- 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
- Saute chicken sausage in canola oil over medium-high heat until browned, about 2 minutes. Set aside.
- Combine endive, spinach, blueberries and chicken sausage in a large bowl.
- In a small bowl, combine vinegar, honey, salt, and pepper and stir with a whisk.
- Add dressing to endive mixture; toss gently.
- 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
- Lightly grease a baking dish.
- 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.
- 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.
- Preheat an oven broiler to low.
- 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.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
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.