I decided this week to challenge myself and learn more about all the different varieties of leafy greens. To be honest my knowledge and experience with them doesn't go much further than Spinach and Romaine Lettuce. I didn't grow up with much more than iceburg lettuce so I guess I have been a little scared to expand my horizons because it is like entering a whole new world. I like my spinach but I am ready to step outside my little comfort zone and find new ways to eat my veggies.
I am going to start my research with Endive. The first trick has been to find it at the grocery store. Wal-mart sure didn't have it and Kroger had signs for it but it was no where to be seen. I will have to check back tomorrow. I guess that is part of living in a smaller town.
Why try Endive?...
It is a good source of fiber, vitamin A, C, K, and E, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper, Manganese, Magnesium, and Phosphorus.
I figure all this information isn't worth much if you don't know how to put Endive to use. So here is a yummy recipe to try.
Shrimp Salad with Endive
1 1/2 lb Shrimp
4 Large Endives, prepared
1 large Cucumber, sliced
1 Carrot, peeled and sliced
Layer Endive, Cucumbers, Carrots, and Shrimp and top with Cucumber Sauce just before serving.
Cucumber Sauce-
1 cup yogurt/sour cream (I am trying plain greek yogurt)
1 TBSP Horseradish
1 small Cucumber, pared and grated
Juice of Lemon/Lime to taste
2 TBSP dill, chopped
Salt and Pepper to taste
E-N-J-O-Y!!!
