GREEK GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a heavy-bottomed enameled cast-iron pan over the direct heat side of the grill and add the olive oil.
- Add the onions, fennel and garlic with a pinch of salt and allow to begin to soften, 2 to 3 minutes. Stir in the tomato paste and cook until rusty, 2 to 3 minutes.
- Deglaze the pan with 1 cup water, scraping the bottom for any brown bits. Add all of the greens and season with salt and pepper.
- Cover the pan with a lid.
- Move the pan to the indirect-heat side of the grill, then close the lid and cook until the greens are wilted, 5 to 7 minutes. Remove from the grill and stir in the dill and lemon juice. Serve.
GREEK STYLE FENNEL
Make and share this Greek Style Fennel recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut off the stalks and feathery leaves of the fennel.
- Chop and reserve some of the leaves for garnish. Cut fennel bulbs vertically into 8 sections.
- In a skillet, heat olive oil, add garlic and fennel and sauté for 3-4 minutes.
- Add tomatoes. Cover and simmer until fennel is tender, 10-15 minutes.
- Uncover, add salt, pepper and marjoram, and cook over low heat until most of the liquid is reduced.
- Serve sprinkled with the garnish of feta cheese and reserved fennel tops.
Nutrition Facts : Calories 241.5, Fat 11.7, SaturatedFat 3.8, Cholesterol 16.7, Sodium 551.1, Carbohydrate 31.6, Fiber 12.6, Sugar 3.2, Protein 8.1
FRESH GREEN BEANS, FENNEL, AND FETA CHEESE
Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.
Provided by FOXLAIRFARM
Categories Side Dish Vegetables Green Beans
Time 16m
Yield 4
Number Of Ingredients 6
Steps:
- Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g
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