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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Krisztian Gyanti
[email protected]This dish is a keeper!
Nia Rouland
[email protected]I'm going to try this recipe with other spring vegetables, like asparagus and peas.
Naitn roy
[email protected]I would definitely make this dish again.
safa dodo ELhussieni
[email protected]This is a great recipe for beginner cooks.
Muktada Muktada
[email protected]I'm not a big fan of fennel, but I loved it in this dish.
Mdarryan Khan
[email protected]The leftovers are even better the next day.
rifat ahmad
[email protected]It's a great way to use up spring vegetables.
Kayemba Yasin
[email protected]This dish is so versatile. I've served it as a side dish, main course, and even as a topping for pizza.
Adeel Shaikh
[email protected]I love the combination of spring onions, fennel, and Swiss chard.
Yobanie Lopez
[email protected]The braising liquid is so flavorful, I could drink it straight from the pot.
Aethe Tix
[email protected]Easy and delicious! I served this dish at my last dinner party and everyone raved about it.
Effah Gad
[email protected]This is my favorite spring vegetable dish. It is a symphony of flavors that work beautifully together.