Sweet & Savory Endive Spears

Yield: 8-10
Ingredients
  • 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
Instructions
  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.
  3. To prepare endives:
  4. Cut the bottoms, about 1/2 inch of each endive. Separate and remove the leaves, cutting more of the bottom if you need to.
  5. 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.

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