Fennel Spinach Saute Recipes

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FENNEL SPINACH SAUTE



Fennel Spinach Saute image

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. -Noelle Myers, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 teaspoons olive oil
2 teaspoons butter
1 cup thinly sliced fennel bulb
1/4 cup thinly sliced red onion
1 garlic clove, minced
6 cups fresh baby spinach
1/4 cup minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 209mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

QUICK AND EASY SAUTEED SPINACH



Quick and Easy Sauteed Spinach image

Fresh spinach is cooked in olive oil with garlic salt and Parmesan cheese in this recipe.

Provided by Denee

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 4

1 tablespoon extra-virgin olive oil
1 (10 ounce) bag spinach leaves
1 ½ teaspoons garlic salt
¼ cup grated Parmesan cheese

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 74.7 calories, Carbohydrate 3.1 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.6 g, Sodium 831.2 mg, Sugar 0.4 g

SAUTEED FENNEL



Sauteed Fennel image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
Kosher salt
Freshly ground black pepper

Steps:

  • Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

MADHUR'S SPINACH WITH GINGER, FENNEL, AND BLACK CUMIN



Madhur's Spinach with Ginger, Fennel, and Black Cumin image

To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them. The spicy spinach is delicious with chicken, lamb, beef, or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 teaspoon fennel seeds
1 teaspoon black cumin seeds
2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
1 piece fresh ginger (1 inch), peeled and cut into thin strips
3 pounds fresh spinach, washed and trimmed
1 fresh, long, hot, green chile or 1/3 jalapeno, cut into thin rings
1 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper

Steps:

  • Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
  • Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
  • Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

SPINACH-AND-FENNEL SOUP



Spinach-and-Fennel Soup image

Provided by Molly O'Neill

Categories     easy, soups and stews, appetizer

Time 35m

Yield Four servings

Number Of Ingredients 11

1 1/2 tablespoons olive oil
16 cups spinach leaves, stemmed, washed and torn
1 medium onion, peeled and chopped
1 large fennel bulb, trimmed and thinly sliced
1 1/2 cups chicken broth, homemade or low-sodium canned
5 cloves roasted garlic, peeled
1/2 cup lowfat milk
1/4 cup plus 4 teaspoons plain nonfat yogurt
1 tablespoon fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste

Steps:

  • Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
  • Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
  • Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams

SPINACH AND FENNEL SALAD



Spinach and Fennel Salad image

Make and share this Spinach and Fennel Salad recipe from Food.com.

Provided by Barb G.

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

9 ounces baby spinach leaves
2 fennel bulbs
1/4 lb chopped walnuts or 1/4 lb pecans
1/4 cup olive oil
1/2 cup wine vinegar
2 teaspoons French mustard
2 cloves garlic, crushed
2 teaspoons honey
salt and pepper

Steps:

  • Remove thick stalks from spinach and tear leaves into salad bowl.
  • Trim leaves from fennel and reserve.
  • Slice fennel bulb and add with nuts to the bowl.
  • Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
  • Just before serving, pour the dressing over the salad and toss well to coat.
  • Garnish with fennel leaves.

FENNEL, LEEK AND SPINACH SOUP



Fennel, Leek and Spinach Soup image

Categories     Soup/Stew     Blender     Vegetable     Passover     High Fiber     Wheat/Gluten-Free     Fennel     Leek     Spinach     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

6 tablespoons (3/4 stick) unsalted pareve margarine
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups chicken broth
2/3 cup (packed) fresh spinach leaves

Steps:

  • Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
  • Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
  • Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.

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