Mayo Clinic Health Library

Recipe: Seared endive

Updated: 12-01-2008

Dietitian's tip: There are three main varieties of endive — Belgium endive, curly endive and escarole. This recipe calls for Belgium endive, a small, compact head of cream-colored leaves that have a slightly bitter taste.


Serves: 6

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.

Nutritional Analysis per serving
  • Calories: 20
  • Total carbohydrate: 5 g
  • Cholesterol: 0 mg
  • Dietary fiber: 2 g
  • Monounsaturated fat: 0 g
  • Protein: trace
  • Saturated fat: 0 g
  • Sodium: 50 mg
  • Total fat: 0 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings