Braised Spring Onions, Fennel and Swiss Chard

Name: Braised Spring Onions, Fennel and Swiss Chard
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 120 milliliters dry white wine; 2 smalls fennel bulbs, thinly sliced on a mandoline; 2 garlic cloves, smashed; 4 servings Kosher salt; 1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately; 4 servings Extra-virgin olive oil; 1 pinch Pinch crushed red pepper flakes; 3 smalls spring onions, julienned; 1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately

The recipe Braised Spring Onions, Fennel and Swiss Chard can be made in approximately 25 minutes. This hor d'oeuvre has 202 calories, 3g of protein, and 14g of fat per serving. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 4. It can be enjoyed any time, but it is especially good for Easter. A mixture of swiss chard, fennel bulbs, spring onions, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Quiche with Swiss Chard and Mushroom, Swiss Chard and Mushroom Popover Bake, and Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant.

Instructions

Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Garlic

Equipment you will use

Frying Pan

Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes.

Ingredients you will need

Swiss Chard

Lemon Zest

White Wine

Fennel

Onion

Juice

Salt

Cooking Oil

Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will).

Ingredients you will need

Swiss Chard

Seasoning