BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD
Steps:
- Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
- It's spring greens!
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Krisztian Gyanti
g-k73@gmail.comThis dish is a keeper!
Nia Rouland
rouland-n@hotmail.comI'm going to try this recipe with other spring vegetables, like asparagus and peas.
Naitn roy
naitnroy82@hotmail.comI would definitely make this dish again.
safa dodo ELhussieni
d_safa@hotmail.comThis is a great recipe for beginner cooks.
Muktada Muktada
muktada_m@hotmail.co.ukI'm not a big fan of fennel, but I loved it in this dish.
Mdarryan Khan
khan-mdarryan@yahoo.comThe leftovers are even better the next day.
rifat ahmad
a-rifat@aol.comIt's a great way to use up spring vegetables.
Kayemba Yasin
kayembayasin99@yahoo.comThis dish is so versatile. I've served it as a side dish, main course, and even as a topping for pizza.
Adeel Shaikh
as66@aol.comI love the combination of spring onions, fennel, and Swiss chard.
Yobanie Lopez
yobanie_lopez@gmail.comThe braising liquid is so flavorful, I could drink it straight from the pot.
Aethe Tix
aethe@gmail.comEasy and delicious! I served this dish at my last dinner party and everyone raved about it.
Effah Gad
e26@hotmail.co.ukThis is my favorite spring vegetable dish. It is a symphony of flavors that work beautifully together.