Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs endives
- 4 each bacon strips, cut into 1/2 inch slices
- 1 tbsp cooking oil
- 2 tbsp butter
- 1/2 small lemon
- salt and pepper
- parsley for garnish
- =
Directions
Wash the endives in cold water.
Remove the outer layers, then cut off the bottom part of the endives.
Let them dry on paper towels.
In a large, non-stick pan, saute the bacon slices in cooking oil.
Let it cook for about 2-3 minutes on high heat.
Remove the bacon slices.
Melt the butter on the same pan, then quickly saute the endives.
Turn heat to low, then cover the pan and let the endives cook for 30-45 minutes.
Season endives with salt and pepper.
Arrange in a serving dish, then place cooked bacon slices on the side.
Garnish with parsley and lemon slices.