I don’t know about you, but I’ve always thought of endive as something to be used strictly for fancy appetizers or highfalutin salads. You know, something that you would only eat while you had a glass of champagne in one hand and your fancy derby hat was cocked “just so”. Since becoming a Discover Endive‘s ambassador, I’ve discovered that nothing could be farther from the truth.
Some of my kid’s favorite meals, Endive Spears stuffed with Teriyaki Turkey, Edamame and Baby Corn, comes from using endive in an unexpected way. This mushroom stir-fry was another example of the versatility of this fiber- and protein-packed vegetable. (There are 16 grams of fiber and 6 grams of protein per head of endive!)
After discovering the mellow and pleasant flavor of sauteed endive in a Sweet Potato & Endive Hash (with an addictive Sriracha Buttermilk Sauce) a few weeks ago, I set out on a personal mission to include cooked endive in more of our meals.
Stir-fries are typically simple and quick to move from cutting board to pan to plate, and this one is no exception. Quickly cook shiitake and crimini mushrooms in a little canola oil with garlic and ginger, then toss in the endive. Five minutes later, all that the tender veggies will need is a quick toss with some soy sauce and chili-garlic sauce, which can be found in the Asian food section of most supermarkets.
This stir-fry works well as a side dish for four, but feel free to add some tofu, chicken or pork to extend it to a full meal for two.
Heat the canola oil in a large nonstick skillet set over medium-high heat.
Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
Add the endive and cook until tender, about 2 minutes.
Stir in the soy sauce and chili-garlic sauce. Serve.
Other endive recipes:
Cookin’ Canuck’s Sweet Potato & Endive Hash Recipe with Sriracha Buttermilk Sauce
Cookin’ Canuck’s French Onion & Endive Soup Recipe with Pancetta
All Day I Dream About Food’s Endive, Avocado & Bacon Salad with Chipotle Ranch Dressing
La Fujimama’s Endive, Arugula, Fennel & Orange Salad
Bell’alimento’s Shrimp & Avocado Spears
Healthy Green Kitchen’s Baked Endive with Anchovies & Thyme
From the kitchen of Cookin' Canuck. www.cookincanuck.com
- 2 tsp canola oil
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 8 oz. shiitake mushrooms, sliced
- 8 oz. crimini (Baby Bella) mushrooms, sliced
- 4 heads endive, cut in half lengthwise, then sliced crosswise
- 1 tbsp plus 2 tsp soy sauce
- 3/4 tsp chili garlic sauce
- Heat the canola oil in a large nonstick skillet set over medium-high heat.
- Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
- Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
- Add the endive and cook until tender, about 2 minutes.
- Stir in the soy sauce and chili-garlic sauce. Serve.
Calories 151 / Total Fat 4.9g / Saturated Fat 0.6g / Cholesterol 0mg / Sodium 494.5mg / Total Carbohydrates 22.3g / Fiber 17.4g / Sugar 3.5g / Protein 10.5g / WW (Old Points) 3 / WW (Points+) 3
Disclaimer: This post is sponsored by Discover Endive as part of their OnDiva program.