11. Endive
Endive (pronounced “N-dive”) belongs to the Cichorium family. It’s less well known than other leafy greens, possibly because it’s difficult to grow.
It’s curly, crisp in texture and has a nutty and mildly bitter flavor. It can be eaten raw or cooked.
Just one-half cup (25 grams) of raw endive leaves packs 72% of the DV for vitamin K, 11% of the DV for vitamin A and 9% of the DV for folate (33).
It’s also a source of kaempferol, an antioxidant that has been shown to reduce inflammation and inhibit the growth of cancer cells in test-tube studies (34Trusted Source, 35Trusted Source).