It's time for Dinner on "E" day and I'm using Endives
I made Endive cups with Sweet Potatoes and Bacon. Endive make an excellent little cup holder for whatever fillings you like. The leaves are so sturdy and refreshing they would pair nicely with just about any food. This is such a fun way to eat and would be great for a party favour also.
3 slices bacon, thinly sliced crosswise
1 small sweet potato, peeled and cut into 1/4 inch dice (about 1 1/2 cups)
S & P
3 Tbsp, thinly sliced fresh green onion
2 medium heads Belgian endive
1/4 cup of sour cream
1. Cook the bacon in a skillet over medium heat until it has rendered some of its fat, about 3 minutes.
2. Add the sweet potato and 1/4 tsp each of S & P.
3. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 - 10 minutes.
4. Stir in 2 Tbsp of the green onion and season with more S & P.
5. Let cool for a couple of minutes.
6. Slice the bottom 1/2 inch off the endives so some of the outer leaves break free. Cut another 1/2 inch off and break some more leaves free. Keep going until all the larger leaves are free. (you should have about 20)
7. Set the endive leaves on a large platter.
8. Spoon the sweet potato mixture in the centre of the leaves (cups)
9. Top each with a dollop of sour cream and then sprinkle with remaining onion.
10. Serve immediately or let sit for up to 20 minutes before serving.
This is an excellent food to help lower and maintain the correct level of bad cholesterol. It is also a very good source of folate and contains a good amount of Vitamin C and calcium. Belgian endive has been used medicinally to help dissolve kidney stones, used as a laxative, and is a natural diuretic.