CURLY ENDIVE RECIPES

Name: Wilted Curly Endive
Prep time: 20 min
Total time: 20 min
Yield: 6 servings.
Ingredients: 12 bacon strips, diced; 3 bunches curly endive; 4 quarts water; 2-1/4 teaspoons salt, divided; 2 to 3 tablespoons cider vinegar; 3 tablespoons finely chopped onion; 1/4 teaspoon pepper

WILTED CURLY ENDIVE RECIPE: HOW TO MAKE IT

Wilted Curly Endive Recipe: How to Make It image

This warm salad is a deliciously different way to serve lettuce. Unlike other wilted versions, this one is not sweet. Vinegar and bacon give it old-fashioned savory goodness.

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 7

Ingredients

12 bacon strips, diced
3 bunches curly endive
4 quarts water
2-1/4 teaspoons salt, divided
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper

Steps:

Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons drippings. Cut or tear endive from center stalk; discard stalks. , In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook for 3 minutes or until wilted. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining salt.

Nutrition Facts : Calories 256 calories, FatContent 26g fat (10g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 1216mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

FAVOURITE MINESTRA-VEGGIE SOUP WITH CURLY ENDIVE RECIPE ...

Favourite Minestra-Veggie Soup With Curly Endive Recipe ... image

Make and share this Favourite Minestra-Veggie Soup With Curly Endive recipe from Food.com.

Total Time 30 minutes

Prep Time 0S

Cook Time 30 minutes

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 half of whole head curly endive lettuce, a few cups' worth, roughly cut
2 tablespoons olive oil
2 carrots, minced
1/2 cup fresh parmesan cheese, grated
1 cup orzo pasta (we like whole wheat orzo) or 1 cup any other small shell pasta
1 shallot, diced
1 garlic clove, crushed
1 liter vegetable stock (or two cups vegetable broth & two cups water)

Steps:

Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so.
Stir in the garlic, and stir-fry over medium heat for about three minutes.
Pour in the vegetable stock, and bring to a boil.
Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary.
Add orzo/pasta, and the greens or endive to the hot soup.
Simmer, stirring frequently, for about five minutes.
Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente.
Remove from heat and serve.

Nutrition Facts : Calories 297.5, FatContent 11.2, SaturatedFatContent 3.2, CholesterolContent 11, SodiumContent 229.2, CarbohydrateContent 38, FiberContent 4.2, SugarContent 2.4, ProteinContent 11.5

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