Endives with Salsa Verde
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 65.1 μg | (109 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Salsa Verde
- ½ bunch Basil
- 1 bunch Arugula (About 75 grams)
- 50 grams Feta (diced)
- 30 grams Pine nuts
- 1 garlic clove
- 7 Tbsps olive oil
- salt
- freshly ground pepper
Preparation steps
1.
Rinse endives, remove outer leaves if wilted, remove core and halve. Sauté endive halves in olive oil and season with salt and pepper.
2.
Rinse basil and arugula and shake dry. Set half of the arugula aside. Finely chop remaining arugula and basil.
3.
Peel and coarsely chop garlic.
4.
Mix chopped arugula and basil with garlic, feta cheese, pine nuts, garlic and oil and season with salt and pepper. Divide endive halves among warmed plates and top with salsa verde. Garnish with reserved arugula leaves.
