The Martin Cooking

Sweet & Savory Endive Spears

Yield: 8-10

• 3 large Belgian Endives
• 2 tablespoons Kikkoman Ponzu Sauce
• 3 slices of turkey bacon, diced in bite-sized pieces
• 1 medium sweet potato, peeled and cut in small 1/4-inch cubes
• 3 tablespoons sliced leeks (I used Melissa's Produce Cleaned and Sliced Leeks)
• 1/3 cup Greek yogurt, plain

1. In a large skillet, cook bacon for approximately 2 minutes. Add sweet potatoes and Ponzu sauce.
2. Cook until sweet potatoes are tender, add 2 tablespoons of diced leeks, stirring frequently for two more minutes. Remove from heat.
To prepare endives:
3. Cut the bottoms, about 1/2 inch of each endive. Separate and remove the leaves, cutting more of the bottom if you need to.
4. Arrange endive leaves on a serving platter and spoon bacon and sweet potato mixture on the leaves. If leaves are small, use two to support the mixture. Top with a dollop of Greek yogurt and the remainder of leeks.