While Mediterranean recipes are typically known as being healthy solutions, and providing an excellent eating lifestyle, we love to toss in particularly healthy and nutritious options in the mix for you. Belgian Endive, which can be subbed out in this recipe for Escarole if you prefer an even tarter taste version, is chock-full of healthy vitamins and nutrients like Vitamin K, C and A, as well as being a great source of folates and fiber. Low in sugar and carbohydrates, they also make a perfect vessel for mixed salads or other appetizer dishes, as their shape provides the perfect container for a quick (yet impressive) antipasto or amuse-bouche.
We particularly love this sautéed version as part of traditional calzone or baked and covered pizza, as the texture of the endive softens up and releases delicious juices that meld seamlessly with the sweet, slightly-mushiness of red raisins (you could switch it up and sub golden raisins here as well). The slighly crunchy texture of the pine nuts also adds texture and consistency to your unusual veggie recipe, with the added bonus of a little extra richness and depth to the dish.
This is a great vegetarian side to put together, as well as being low-sodium and vegan, therefore meeting lots of dietary requirements while still providing high nutrients and flavors. Nuts included, so anyone and everyone, your guests included, with a nut allergy can simply omit the pine nuts and enjoy this vegetable recipe's special, unique flavors.
Prepare the vegetables and sauté ingredients
Wash endive well in colander under running water, shake off or pat dry with paper towel, but don't dry too roughly. Smash garlic clove to remove skin, set aside.
In medium sauté pan, heat oil, add garlic and carefully allow to turn light golden brown. Using medium heat, add endive and allow to sauté for approximately 10 minutes at medium heat.
Finish sautéing the ingredients and finish dish
As soon as endive is sufficiently wilted, season with salt to taste, and add in raisins and pine nuts and allow to cook for another 10-15 minutes.
Cook for as long as it takes for vegetables to dry out and not have any excess liquid in your pan.
Plate on individual serving dishes, or a single dish to set on table. If using for calzone filling, allow to cool slightly before using.
75 minutes 8 ingredients 570 kCal
150 minutes 18 ingredients 449 kCal