SWEET FENNEL GREENS
Adopted from the Cancer Connection site. This is a tasty and healthy way to get your greens in. Low in calories, good source of protein and fiber
Provided by Chef1MOM-Connie
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Make bullion according to package directions. Typically, this means that you add one bullion cube to 2 cups water and heat to low simmer. Prepare in a large nonstick pot.
- Add the fennel and garlic and stir.
- Immediately add greens to simmering liquid.
- "Roll" greens around in water to coat with spices and let simmer until just wilted, about 1 to 2 minutes.
- Do not overcook greens. They should be wilted, but still brightly colored. Greens will "shrink" significantly when they cook.
- Use a slotted spoon to remove greens into a bowl or serving dish or onto plates or bowls. Let liquid drain a bit before putting greens into dish.
- Enjoy greens steaming hot.
Nutrition Facts : Calories 8.4, Fat 0.2, Sodium 1.7, Carbohydrate 1.5, Fiber 0.6, Protein 0.4
FENNEL AND GREENS SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the orange vinaigrette: In a salad dressing shaker, combine the orange juice, vinegar, honey, red onions and olive oil; shake to combine. Season to taste with salt and pepper. Refrigerate until ready to serve. Make sure to shake the vinaigrette once again right before dressing the salad. (Reserve any extra vinaigrette in the refrigerator for up to a week.)
- For the salad: In a medium bowl, combine the fennel and radishes, breaking up any pieces that are sticking together. Add the orange supremes, upland cress, pistachios and olives and gently fold the ingredients together. Season with salt and pepper.
- Gently toss the salad with vinaigrette and garnish with fennel fronds. Serve immediately.
CREAMY FENNEL AND GREENS SOUP
Provided by Kay Chun
Categories Soup/Stew Milk/Cream Blender Thanksgiving Quick & Easy Dinner Lunch Fennel Spinach Beet Fall Collard Greens Potluck Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.
- Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.
- Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.
- Cooks' note:
- Soup can be made 2 days ahead and chilled (covered once cool). Reheat or serve cold.
ROASTED SWEET POTATOES, FENNEL, AND GREEN BEANS
I love roasted Sweet Potatoes. One night I just decided to add some greenbeans to it and in the process of shopping at the grocery store I decided to add the fennel and sundried tomatoes.
Provided by Ambrosia for Guen
Categories Yam/Sweet Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
- snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.
Nutrition Facts : Calories 214.1, Fat 13.8, SaturatedFat 1.9, Sodium 185.6, Carbohydrate 21.9, Fiber 6.8, Sugar 4.1, Protein 3.7
FENNEL GREEN SALAD
Herb grower Mary Sisson Eibs of Tucson, Arizona says, "Fennel is a hardy plant with many uses. One favorite is this crisp salad. The subtle fennel dressing has a wonderful homemade flavor."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine greens, fennel bulb, onion, mushrooms and red pepper. In a jar with a tight-fitting lid, combine the oil, vinegar, fennel fronds, honey and salt; shake well. Drizzle over salad and toss to coat.
Nutrition Facts :
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