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Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:50 minsTotal Time:50 minsServings:8Yield:8 servings
Prep Time:50 mins
Prep Time:
50 mins
Total Time:50 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupextra-virgin olive oil plus 2 tablespoons, divided, plus more for garnish2largeleeks, white and pale green parts only, thinly sliced and rinsed well2mediumonions, coarsely chopped1bunch scallions, sliced1largefennel bulb, coarsely chopped, plus 2/3 cup chopped fennel fronds or fresh dill, divided2teaspoonsfennel seeds, crushed2poundsmixed greens, such as spinach, sorrel and/or chard, stems trimmed and coarsely chopped½cupwater½teaspoonsalt½teaspoonground pepper3cupscubed whole-wheat bread¼cuplemon juice
Cook Mode(Keep screen awake)
Ingredients
⅓cupextra-virgin olive oil plus 2 tablespoons, divided, plus more for garnish
2largeleeks, white and pale green parts only, thinly sliced and rinsed well
2mediumonions, coarsely chopped
1bunch scallions, sliced
1largefennel bulb, coarsely chopped, plus 2/3 cup chopped fennel fronds or fresh dill, divided
2teaspoonsfennel seeds, crushed
2poundsmixed greens, such as spinach, sorrel and/or chard, stems trimmed and coarsely chopped
½cupwater
½teaspoonsalt
½teaspoonground pepper
3cupscubed whole-wheat bread
¼cuplemon juice
DirectionsHeat 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.Originally appeared: EatingWell Magazine, March 2020
Directions
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.
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.
Originally appeared: EatingWell Magazine, March 2020
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Nutrition Facts(per serving)211Calories14gFat19gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
