Reviews, Recipes, and Random Slices of Life

Braised Fennel and Saute Mix, originally uploaded by aswiebe.

Using a Chardonnay as the wine gave this a strong lemon-pepper flavor, which I thought stood up quite well against the black licorice flavor of fennel. Phil didn't like the wine, and so wasn't as pleased with the dish, but he found it edible after adding some soy sauce (abomination!). Original recipe from Harmony Valley. Used from CSA: fennel, saute greens.


Ingredients:
2 Tbsp olive oil
1 bulb fennel, bulb and stalks (but not fronds!), chopped
1 1/2 tsp. salt
1 1/2 tsp. freshly ground (or cracked) pepper
1/2 c. white wine (I used a Chardonnay)
4 tsp. dry parsley
1/2 bag saute greens, chopped

Heat olive oil over medium heat. Add chopped fennel, salt, and pepper.

Cook, stirring frequently, until fennel is soft and browned around the edges, about 8 minutes.

Add wine and parsley. Cook until wine is mostly evaporated and pan is deglazed, about 5-8 minutes.

Add saute greens one handful at a time, stirring until they start to wilt before adding another handful.

Serve with rice (would probably work with pasta too).