Maybe the reason is that because California Endive contain essential amino acids, fats, starch, potassium, calcium, iron, magnesium, and B1, B2, C, K and P vitamins. California Endive is good for your health. It stimulates your appetite, it is a light laxative, is known from ancient times to possess health benefits, and were cultivated by the Greeks, Romans, and Egyptians. Endive are 95 percent water and contain only 7.5 calories per cup which makes them ideal for weight loss
Sounds like my body must be craving all the good vitamins and amino acids and enjoying the cleansing effect! It just feels so right eating them. Even taste-wise, they just make culinary sense. In Chinese and Indian Cultures they believe all meals should have the 5 elements of taste (sweet, sour, salty, spicy and bitter) in them. Bitter is the one we often leave out! So I’m getting good and bitter.
This recipe is an absolutely divine combination! It calls for California Endive, a small, compact head of cream-colored leaves that have a slightly bitter taste.
1 tablespoon water
6 heads of Belgian endive, washed and halved
Juice from 1 lemon
1/8 teaspoon salt
Ground black pepper, if desired
2 tablespoons chopped fresh parsley
In a large skillet, heat the water over medium heat. Add the endive, cut sides down. Cover and cook for several minutes until the outer leaves turn translucent.
Remove from the heat and uncover. Squeeze lemon juice over the endive and add salt and pepper to taste. Transfer to a serving dish and garnish with parsley. Serve immediately.
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