Monday, February 19, 2024

Endives, Recipes Raw and Cooked

I recently blogged that I had volunteered packing mushrooms and cauliflower for sale at Chavat Tekoa, the Tekoa Farm. As a thank you gift, we had been given a bag of endives. Now, to be completely honest, I hadn't a clue as to what endives are or how to serve/prepare them.

From the photo you can't see the size, so I must tell you they're relatively small, about the size of a skinny hand. While working with them, it occurred to me that they're similar to Chinese cabbage, which I haven't seen for decades. There's even a similar texture and taste.

Back to business...
I googled endives and found a variety of recipes, cooked and raw, plus some warnings. I even asked friends, who also warned... that they're bitter. Honestly, I didn't find them bitter at all. 

I used the recipes I saw as "inspiration." I almost never follow recipes exactly. 

sliced onion
cut the endives lengthwise
apple sliced
olive oil and dehydrated dill

Bake 150c until it "looks cooked."
Our guests all enjoyed eating the endives, so I consider it a success. The reason for the apple was that I thought it would be nice contrast to the sharp/bitter endives.

You can use the same ingredients raw with less onion, or just add it to a salad. Actually, that's what I did. It was delicious.

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