Sautéed Endive with Pine nuts and Raisins

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.