BRAISED SPRING ONIONS, FENNEL AND SWISS CHARD

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Braised Spring Onions, Fennel and Swiss Chard image

Provided by Anne Burrell

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
3 small spring onions, julienned
2 small fennel bulbs, thinly sliced on a mandoline
1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
Kosher salt
1/2 cup dry white wine
1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately

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!

Krisztian Gyanti
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This dish is a keeper!


Nia Rouland
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I'm going to try this recipe with other spring vegetables, like asparagus and peas.


Naitn roy
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I would definitely make this dish again.


safa dodo ELhussieni
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This is a great recipe for beginner cooks.


Muktada Muktada
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I'm not a big fan of fennel, but I loved it in this dish.


Mdarryan Khan
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The leftovers are even better the next day.


rifat ahmad
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It's a great way to use up spring vegetables.


Kayemba Yasin
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This dish is so versatile. I've served it as a side dish, main course, and even as a topping for pizza.


Adeel Shaikh
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I love the combination of spring onions, fennel, and Swiss chard.


Yobanie Lopez
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The braising liquid is so flavorful, I could drink it straight from the pot.


Aethe Tix
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Easy and delicious! I served this dish at my last dinner party and everyone raved about it.


Effah Gad
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This is my favorite spring vegetable dish. It is a symphony of flavors that work beautifully together.