It's been weeks since I could find jackfruit at the store! I spotted the Jackfruit and ran over to grab it at Whole Foods!
I saw @greenleanbean's post of raw appetizers on endives last week and that post inspired me! I kept it in the back of my mind.
I had left WF without buns, and then as I was home figuring out all the ingredients I wanted for the jackfruit, I figured I could use the endives as boats! If you keep good food in your house, you will eat good food, whether it's planned or not ;)
Here's how to create these tasty beauties!
You will need:
3 endives (3 because the bigger leaves are on the outside and then you can have bigger bites)
2 baby bok choy
2-3 tbsp BBQ, maple bourbon or whatever sauce is your favorite. I used Whole Food's Maple Bourbon.
Cremini Mushrooms and onions (both optional)
1/2 Red pepper
Kale micro greens
Directions: get the jackfruit into the cast-iron skillet, add the sauce. Let it simmer for 15 minutes.
Add the washed and chopped Cremini mushrooms. Let simmer for another 8 minutes.
Add the washed and chopped bok choy and let it all simmer for the remaining 5-7 minutes.
Wash and break off the endive pieces. Place on a platter.
How to plate:
Endive + contents in cast-iron + raw red peppers + micro greens.