Endive One of my Most Favorite “New” Vegetables.


We met the Discover Endive folks, Richard Collins and Roger Helwig, inSeattle at the International Food Bloggers Conference last august — and we had a ball with them.  Since then, we have slowly started to ramp up our endive appetite, and I often use it as a tastier replacement to celery (in things like cranberry tuna salad).  To keep our carbs down, we’ve adapted the recipe to be more generous on the “side salad” (veggie conversion), and less on the pasta. Still, it’s nice to cook something that’s quick, savory, and warm.
Endive pasta


1 lb. Angel Hair Pasta, cooked.
1 head Endive or Belgium Endive (rinsed and chopped) – (roughly 75 grams)
4 Tablespoons Olive Oil (or grape seed oil, which has a higher smoke point)
1 teaspoon garlic, pureed
3 Shallots, coarsely chopped

Garnishes: chopped parsley, Parmesan cheese.
Compliments: tossed salad.


Boil water and add pasta. Once the pasta has been cooked (according to the
manufacturer’s directions), drain and set aside.

Endives are prepared by first cleaning them. To do this, cut off the root of the endive, and then separate the leaves.

In a large skillet, heat the oil.  Once the oil starts to get hot (don’t let it smoke, olive oil has a very low smoke point), add the pureed garlic and chopped shallots. Reduce the heat to medium.  Saute the [garlic and] shallots until they are slightly soft and near translucent in color.

Add the chopped endive and continue to saute for 2-3 minutes.

Add entire contents of pan to pasta, toss and serve. Garnish with chopped parsley, and Parmesan cheese.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com


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