Braised Greens with Lemon & Fennel (Yahnera)

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These healthy braised greens are a flavorful side to add to your plate. If you prefer, instead of the croutons, you can add potatoes to the pan with the leeks, onions and fennel and cook for about 10 minutes before adding the greens.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1/3 cup oil in a large pot over medium heat. Add leeks and cook, stirring, until soft, 5 to 10 minutes. Add onions, scallions, fennel bulb and fennel seeds; stir to coat with the oil. Add greens and cook, stirring occasionally, until wilted, 2 to 4 minutes. Stir in water, salt and pepper. Reduce heat to maintain a simmer, cover and cook until the greens are tender and most of the liquid has evaporated, about 10 minutes. (If the sauce is too watery, cook for 2 to 4 minutes over high heat to reduce it.)

  • Meanwhile, position rack in upper third of oven; preheat broiler. Spread bread on a rimmed baking sheet and toss with the remaining 2 tablespoons oil. Broil, stirring once, until crisp, 1 to 2 minutes.

  • Stir 1/3 cup fennel fronds (or dill) and lemon juice into the greens; cook for 2 minutes.

  • Serve topped with the remaining 1/3 cup fennel fronds (or dill), the croutons and more oil, if desired.

 

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