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. 

Ingredients:

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.