The Leafy Green This MD Wants You To Add To Your Rotation + A Recipe
Raw endives can be bitter, but cooking gives them a nutty, sweet flavor instead. Robust balsamic vinegar and fresh tarragon are the perfect addition to this simple yet tasty dish.
Be sure to add endives to your rotation of leafy greens for some variety; they're a great source of vitamin K for bone and blood health.
Balsamic Tarragon Roasted Endives
Makes 4 servings
- 4 endives
- 1 tablespoon ghee
- 2 tablespoons balsamic vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh tarragon
- Cut the endives in half lengthwise.
- Melt the ghee in a large heavy skillet over medium high heat. Add the endives and sear for a couple of minutes per side, turning once, until golden brown but still firm in the middle.
- Turn the heat to low, add the balsamic vinegar, salt, and black pepper, and continue to cook for 1 minute, continuously shaking the skillet to coat the endives.
- Remove from the heat, sprinkle with the tarragon, and serve.
Dr. Mark Hyman is a practicing family physician and an internationally recognized leader, speaker, educator, and advocate in the field of Functional Medicine. He is the founder and director of The UltraWellness Center, the Head of Strategy and Innovation of the Cleveland Clinic Center for Functional Medicine, a 13-time New York Times best-selling author, and Board President for Clinical Affairs for The Institute for Functional Medicine. He is the host of one of the leading health podcasts, The Doctor’s Farmacy. Dr. Hyman is a regular medical contributor on several television shows and networks, including CBS This Morning, Today, Good Morning America, The View, and CNN. He is also an advisor and guest co-host on The Dr. Oz Show.