By Mayo Clinic Staff

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.

Number of servings

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

Serving size :1 head

  • Total fat 0 g
  • Calories 20
  • Protein trace
  • Cholesterol 0 mg
  • Total carbohydrate 5 g
  • Dietary fiber 2 g
  • Monounsaturated fat 0 g
  • Saturated fat 0 g
  • Sodium 50 mg
Dec. 01, 2008