top of page

Cooking with Powerhouse Food: Chicory Frisée

A few days ago, I picked up this curious salad-looking thing from my neighborhood Ralph's grocery store, not really knowing what it is and how to consume it.

Now, I know all about it.


This beauty with frizzy leaves is called Frisée (Pronounced "free-ZAY"). Some call it curly endive or chicory. It has a slightly bitter edge and it is a nutrient powerhouse.


The Center for Disease Control (CDC) puts chicory right on top of its list of 'Powerhouse Fruits and Vegetables' as being 'nutrient-dense' meaning it provides anywhere from 10-100 percent of our daily requirements of 17 beneficial nutrients: potassium, fiber, protein, calcium, iron, thiamine, riboflavin, niacin, folate, zinc and vitamins A, B6, B12, C, D, E and K. These nutrients are essential for protection against chronic disease and are great for immunity-building. PFCs are described as green leafy, yellow/orange, citrus, and cruciferous items.


OK, back to frisée.


You can eat it raw or cooked. I looked up vegetarian recipes and with the ingredients I had at home, I made something fun and tasty. I was worried about the bitterness so I wanted to cook it instead of having it raw.


I followed a Wilted Frisee Salad with Hot Smoky Tomato Dressing recipe listed on Food and Wine. What was really special in the recipe was the addition of paprika and sherry vinegar.


This is what the final preparation looked like...and honestly, it took only 10 minutes to prepare. It was delicious.


Frisée will certainly now be a part of our dinners. I encourage you to try it out!




Scientific source:

Di Noia J. Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach. Prev Chronic

Dis 2014;11:130390. (as quoted on CDC https://www.cdc.gov/pcd/issues/2014/13_0390.htm)


 

Green Sea Shells is all about the joyful pursuit of happiness. I believe healthy living is happy living. Subscribe to my blog updates and follow me on our social media platforms on FaceBook, Instagram and Twitter.