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Seared Endive

Categories:
vegetables, low fat, side dish

1 tablespoon olive oil
6 Belgian endive heads; halved
Juice of 1 lemon
Salt; to taste
Freshly-ground black pepper; to taste
2 tablespoons chopped parsley

Heat oil in a large skillet over medium heat. Add endive, cut-sides down. Cook for several minutes until outer leaves turn translucent. Remove from heat. Squeeze lemon juice over endive. Season to taste with salt and pepper. Sprinkle with parsley and serve. This recipe yields 6 servings. Nutritional Analysis Per Serving: Calories 50; Fat (grams) 2; Percent calories from fat 36; Percent polyunsaturated 4; Percent saturated 5; Percent monounsaturated 27; Cholesterol (milligrams) 0; Sodium (milligrams) 100; Protein (grams) 1; Carbohydrate (grams) 3; Fiber (grams) 1.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 20 Calories (kcal); 2g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 vegetable and 1/2 fat serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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