Endive Spears with Sweet Potato, Bacon & Chives

Endive Spears with Sweet Potato, Bacon & Chives
Photo by Scott Phillips


  • ¼ cup creme fraiche or sour cream
  • 1 small sweet potato, peeled and cut into ¼-inch dice (about 1-½ cups)
  • Kosher salt and freshly ground black pepper
  • 2 medium heads Belgian endive
  • 3 slices bacon, thinly sliced crosswise
  • 3 Tbs. thinly sliced fresh chives

Cook the bacon in a 10-inch nonstick skillet over medium heat until it has rendered some of its fat, about 3 minutes. Add the sweet potato and 1/4 tsp. each salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, 6 to 8 minutes. Stir in 2 Tbs. of the chive...

View full recipe at Fine Cooking


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