Bring out the best of fennel with this Mediterranean Diet recipe, which is both savory and fulfilling. This can be served as a main meal or side dish. For the most simple meal, just add some crusty bread and serve with a glass of white wine. Also, goes well with most fish and chicken dishes. Enjoy!
Roasted Fennel With Greens And Beans
Ingredients
- 4 cups fennel bulb (2 bulbs), thinly sliced
- 4 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 3/4 tsp freshly ground black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 3 tbsp. parmesan cheese, grated
- 1 onion, sliced thin
- 1 bunch swiss chard, stems removed and chopped
- 2 cans (15.5-ounce) cans Cannellini, rinsed and drained
Instructions
- Into a large bowl, place fennel, garlic, 3 T olive oil, ½ tsp pepper, ¼ tsp salt, and ¼ tsp red pepper flakes. Mix together.
- Roast on a baking sheet at 450 degrees for 15 minutes. Stir fennel mixture and sprinkle parmesan cheese on top. Roast for another 3-5 minutes.
- In a large skillet, heat the rest of the olive oil (5 Tbap). Add onion and sauté for about 3 minutes. Add swiss chard and cook until wilted, about 3 minutes. Stir in cannellini beans, and the remaining salt and pepper, and the fennel mixture. Cook on medium heat for about 5 minutes.
- Serve hot. Suggested garnish: Fennel frond
Nutrition
Calories: 595kcalCarbohydrates: 60gProtein: 23gFat: 31gSaturated Fat: 6gCholesterol: 10mgSodium: 680mgPotassium: 1715mgFiber: 15gSugar: 3gVitamin A: 4839IUVitamin C: 36mgCalcium: 378mgIron: 9mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Christine Kenneally
Christine is the Wellness Coordinator for Mediterranean Living and is very happy to be involved in the development and growth of this organization.
She has many years of experience in non-profit program management and arts education administration, most recently working at Snow Farm: The New England Craft Program. She has a B.A. in Psychology and Spanish from Siena College.
In addition to playing an active role in the vision behind Mediterranean Living and it's many projects, Christine likes to break glass and tile up into tiny pieces and arrange them into patterns, creating fine art and architectural installations. She teaches workshops in the art of mosaics, does public and private commissions and exhibits her work.
She is also married to Bill Bradley.
This recipe is amazingly delicious! I will be interested in more like it. Thanks for sharing!
I’m so glad to hear you loved it Annette!
This is delicious. I thought I’d sliced the fennel too thinly, as it got very brown in the oven, but the flavor and texture were wonderful.
Im loving every recipe i try!