Braised Greens with Lemon & Fennel (Yahnera)

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.