Seared Belgian endive

Ingredients

• 1 tablespoon water
• 8 heads of Belgian endive, washed and halved
• Juice from 1 lemon
• 1/4 teaspoon kosher salt
• Ground black pepper, if desired
• 2 tablespoons chopped fresh parsley

Directions

In a large skillet, heat the water over medium heat. Add the endive, cut-sides down. Cover and cook for 2 to 3 minutes, or 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.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 20
Total carbohydrate: 5 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Monounsaturated fat: Trace
Protein: 1 g
Saturated fat: Trace
Serving size: 2 heads
Sodium: 149 mg
Total fat: Trace

DASH Eating Plan Servings

Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 1