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Braised Fennel & Swiss Chard

November 2, 2012

I found a similar recipe on line, bought the fennel bulbs, had Swiss Chard in the garden.  When I went to make it, I couldn’t find it again, but I found Anne Burrell (at the Food Network)’s Braised Spring Onions and Swiss Chard recipe instead.

It was QUITE good.  The modifications that I did were:
1) I minced the garlic and left it in,
2) I’m not sure how much a bunch of swiss chard is, since we got it from our garden, I think I used less so I only used one fennel bulb.
3) I didn’t have a fresh lemon to juice or zest so I just used 1 T of bottled lemon juice
4) When I asked Allen to get scallions, he bought shallots, so I used those instead.  It was my first time using shallots:  they sure were a pain to peel, I’ll be reluctant to use them again in anything!

Ingredients

  • 2-3 cloves of garlic, minced
  • 1 fennel bulb, sliced thinly with a mandolin
  • 3 spring onions, 3 scallions, or 1 leek (cut into 1/4″ half disks)  OR  3 big shallots or 1/4 c onion (finely chopped)
  • 1 bunch of Swiss chard, stems removed and cut into 1/3″ or less slices, leaves cut into 1″+ squares
  • oil of choice for sautéing
  • 1/2 c white wine
  • 1 Meyer lemon, zested & juiced (or 1/2 regular lemon, zested & juiced) (or 1T bottled lemon juice)
  • sea salt

Directions:

  • prep the garlic, onion, fennel & stems
  • in giant stainless steel pan, heat oil over medium heat, then add garlic, onion, fennel & chard stems, stir until coated with oil
  • add salt, stir again
  • add wine & lemon juice.  Stir.  Cover & cook until soft (5 min).  (Meanwhile, prep Swiss chard leave = cut into 1″ squares) Remove cover and cook to reduce liquid if needed.
  • Add Swiss chard leaves, stir, cover & cook until wilted. (3 min)
  • Serve immediately.

In process – added stems, fennel & onions

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