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!
PASTA WITH BRAISED FENNEL, CHARD, AND BALSAMIC VINEGAR
Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.
Provided by Bev I Am
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup oil over medium heat in large skillet.
- Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
- Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
- Add 3/4 cup water and bring to simmer.
- Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
- Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
- Add crushed red pepper flakes and adjust seasoning with salt and pepper.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add 1 1/2 tablespoons salt and pasta; return to boil.
- After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
- Drain pasta and greens, reserving 1/3 cup pasta cooking water.
- Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
- Transfer portions to warm pasta bowls.
- Garnish with reserved minced fennel fronds.
- Serve immediately with more cheese passed separately.
Nutrition Facts : Calories 703.7, Fat 25.1, SaturatedFat 4.9, Cholesterol 7.2, Sodium 452.3, Carbohydrate 98.5, Fiber 7.8, Sugar 6.8, Protein 21.9
BRAISED FENNEL AND ONION PASTA SAUCE
Fennel is a delightful veggie tasting like licorice. If you use this over pasta you may want to thin it a bit with a bit of the pasta water. It is equally lovely as a side dish
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
- You are now left with the fennel bulb.
- Next trim off the hard bottom and cut a thin slice off one side of the fennel.
- Lay it on the flat side and cut into thin slices.
- Pour the oil in a skillet that has a lid.
- Over medium heat saute the onion and cook until translucent about 5 minutes.
- Add the garlic and fennel cook stirring occasionally for about 5 minutes.
- Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
- About 10 minutes.
- If the mixture is quite wet cook longer with the lid removed.
- Stir in the herb& vinegar and adjust seasoning.
- Serve over pasta or as a side vegetable dish.
Nutrition Facts : Calories 203.9, Fat 14.1, SaturatedFat 1.9, Sodium 185.7, Carbohydrate 18.6, Fiber 6.2, Sugar 2.4, Protein 3.5
PASTA WITH CREAMY FENNEL SAUCE
When pureeing fennel one day, I realized its velvety texture would make for a creamy, delicious pasta sauce-without all the guilt. My experiment worked, and now I enjoy this good-for-you pasta sauce all the time. -Deb Schwab, Moraga, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Chop enough fennel fronds to measure 1 tablespoon; reserve, discarding the rest of the tops or saving for another use. Core and slice fennel bulbs. Peel and cube potato. Slice shallot; smash garlic cloves and peel., Place vegetables, milk and broth in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, until tender, 25-30 minutes. Drain, reserving 1/4 cup cooking liquid; cool slightly. Stir in reserved cooking liquid, cream cheese, Parmesan, salt and pepper., Process in a blender or food processor until pureed. Return to Dutch oven. Stir in parsley and reserved fennel fronds; keep warm., Cook ravioli according to package directions. Drain. Toss with sauce. If desired, top with additional Parmesan.
Nutrition Facts : Calories 309 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 690mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 5g fiber), Protein 12g protein.
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