FENNEL, KALE AND RICE GRATIN
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a rolling boil, add a generous amount of salt and add kale. Blanch for 2 to 3 minutes, remove from the water with a deep fry skimmer or a slotted spoon and transfer to a bowl of cold water. Drain and, taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine or cut in thin ribbons.
- Heat 2 tablespoons of the oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add fennel. Cook, stirring often, until the fennel begins to soften. Add salt to taste and continue to cook, stirring often, until the fennel is very tender and fragrant, about 8 minutes. Add garlic and kale, stir together for another minute, then stir in dill. Season to taste with salt and pepper, and remove from the heat.
- Heat oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat eggs in a large bowl. Whisk in milk and salt to taste (I use about 1/2 teaspoon). Stir in fennel and kale mixture, rice and Gruyère, and combine well. Taste and adjust seasonings. Scrape into baking dish. Sprinkle breadcrumbs over the top if using, and drizzle on the remaining tablespoon of oil. Bake 35 to 40 minutes, until set and the top and sides are beginning to color. Remove from oven and allow to sit for at least 10 minutes before serving. This is good hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 7 grams, TransFat 0 grams
FENNEL RICE
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
- Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams
KALE AND FENNEL SKILLET
I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges
FENNEL GRATIN
If you've never tried fennel, but want to, this is the dish for you. This makes a wonderful side course to roast meats, or it could be served as a first course with crusty bread to dab at the sauce.
Provided by evelynathens
Categories Cheese
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the fennel, strip away the outer layer of leaves if they're tough, slice the bulbs into thin wedges, and boil them for 10 minutes in salted water.
- Drain them well and sauté them in the butter, adding the milk a few tablespoons at a time, and once you have added it all simmer for 15 minutes.
- In the meantime, prepare the béchamel sauce and preheat oven to 400F.
- Butter an oven-proof dish, and when the fennel is done simmering transfer it to the dish.
- Dust the fennel with the grated cheese, pour the béchamel sauce over it, and bake the fennel for 20 minutes, or until it is lightly browned.
- Serve.
Nutrition Facts : Calories 242.2, Fat 17.8, SaturatedFat 10.8, Cholesterol 46.7, Sodium 250.8, Carbohydrate 19.2, Fiber 7, Sugar 3.2, Protein 4.9
FENNEL GRATIN
Make and share this Fennel Gratin recipe from Food.com.
Provided by Brookelynne26
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Bring a pot of salted water to a boil and blanch the fennel for 5 minutes. Drain and toss with the salt and pepper, and spread in a buttered 6x10 inch gratin or casserole dish.
- Pour in the cream, toss to coat, and then settle the fennel into an even layer. Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the grated cheese over the to and place under the broiler until the cheese browns to a crisp coating, about 3 minutes.
Nutrition Facts : Calories 178.3, Fat 10.7, SaturatedFat 6.3, Cholesterol 37.1, Sodium 353.2, Carbohydrate 17.7, Fiber 7.3, Sugar 0.1, Protein 6
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- *If preparing rice from scratch, place ½ cup of white rice in a small sauce pan and add one cup of water. Cover, bring to boil, lower to the lowest heat and let barely simmer covered for 12 minutes. Remove from heat, fluff and cool. Rice should be a bit under cooked. Set aside.
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- Next, bring a large pot of salted water to a boil and add kale. Boil for five minutes then drain, discarding water. Set aside.
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