THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
SWEET FENNEL GREENS
Adopted from the Cancer Connection site. This is a tasty and healthy way to get your greens in. Low in calories, good source of protein and fiber
Provided by Chef1MOM-Connie
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
- Add the fennel and garlic and stir.
- Immediately add greens to simmering liquid.
- "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
- Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
- Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
- Enjoy greens steaming hot.
Nutrition Facts : Calories 8.4, Fat 0.2, Sodium 1.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.4
FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
CREAMY FENNEL AND GREENS SOUP
Provided by Kay Chun
Categories Soup/Stew Milk/Cream Blender Thanksgiving Quick & Easy Dinner Lunch Fennel Spinach Beet Fall Collard Greens Potluck Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
- Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
- Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
- Cooks' note:
- Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
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68 FENNEL RECIPES FOR SHAVING, ROASTING, PICKLING, AND MORE
From bonappetit.com
Author Ali Francis
- Rigatoni With Fennel and Anchovies. Something truly magical happens when fennel, garlic, and anchovies get caramelized together. View Recipe.
- Tangy Brisket With Fennel and Herbs. Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots. View Recipe.
- Spiced Roast Pork With Fennel and Apple Salad. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
- Collard Greens Salad With Fried Plantain and Sumac. Collard greens aren’t just for braising; use them in this anytime-of-day salad, with thinly sliced fennel and a sweet and tangy dressing.
- Butter-Basted Rib Eye with Crunchy Fennel Salad. Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. View Recipe.
- Steak Sandwiches with Fennel Slaw. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia. View Recipe.
- Crunchy Pickle Salad. A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish, like this giant pork roast. But don’t worry, it’s not one briny mouthful, there are a lot of different textures going on between the crisp fennel, juicy pickles, and crunchy nuts.
- Big Batch Chicken Thighs With Fennel and Scallions. Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
- Crunchy Gochujang Fennel. The dressing would also be crazy delicious on virtually any vegetable—cooked or raw. View Recipe.
- Chickpea Pancakes with Kale and Fennel. Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water). View Recipe.
5 WAYS TO USE FENNEL STALKS & FRONDS | KITCHN
From thekitchn.com
- Add the Leafy Fronds to Salads: Strip the fronds from the stalks and toss them in your next green salad. They’ll add just the faintest hint of licorice to each bite.
- Make Fennel Pesto: As Sara Kate would be quick to point out, any green is pesto waiting to happen. Try tossing fennel pesto with pasta or rubbing it onto meat before roasting.
- Use Stalks and Fronds for Cooking Fish: Fennel and fish have been best friends since the dawn of cooking. Whether you’re grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with sweet fennel-tastic flavor.
- Juice ‘Em Up: If you have a juicer, you need look no further. You won’t get a lot of juice from the tops (unless you have a lot of fronds!) , but what you do get can be mixed with other juiced fruits and vegetables.
- Save for Stock: If inspiration fails to strike, at the very least you can stick the stalks and fronds in the freezer and save them for the next time you make vegetable or chicken stock.
FENNEL FRONDS ARE DELICIOUS! STOP THROWING THEM OUT!
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#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #side-dishes #vegetables #easy #greens
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