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The Leafy Green This MD Wants You To Add To Your Rotation + A Recipe

Mark Hyman, M.D.
Author:
Mark Hyman, M.D.
February 23, 2021
Mark Hyman, M.D.
Functional Medicine Doctor & NY Times bestseller
By Mark Hyman, M.D.
Image by Claudia Totir / Getty
February 23, 2021

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

Ingredients

  • 4 endives
  • 1 tablespoon ghee
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh tarragon

Method

  1. Cut the endives in half lengthwise.
  2. 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.
  3. 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.
  4. Remove from the heat, sprinkle with the tarragon, and serve.
Excerpted from The Pegan Diet. Copyright © 2021 by Hyman Enterprises, LLC. Used with permission of Little, Brown Spark, an imprint of Little, Brown and Company. New York, New York. All rights reserved.