FENNEL GREENS RECIPES

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SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA RECIPE ...



Shrimp and White Beans With Fennel and Pancetta Recipe ... image

This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don’t like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.

Provided by Colu Henry

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for drizzling (optional)
4 ounces pancetta or bacon, diced
1 small yellow onion, thinly sliced
1 small or medium fennel bulb (about 6 ounces), tough outer leaves and stems discarded and thinly sliced crosswise, plus 1 tablespoon roughly chopped fronds
2 garlic cloves, thinly sliced
2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand
1 pound jumbo shrimp, preferably wild, peeled and deveined
1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed
1/2 cup roughly chopped fresh herbs, such as Italian parsley, basil, mint or a combination (optional)

Steps:

  • In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
  • Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
  • Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
  • Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
  • Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

Nutrition Facts : @context http//schema.org, Calories 380, UnsaturatedFatContent 8 grams, CarbohydrateContent 36 grams, FatContent 14 grams, FiberContent 11 grams, ProteinContent 29 grams, SaturatedFatContent 4 grams, SodiumContent 1187 milligrams, SugarContent 9 grams, TransFatContent 0 grams

PAN-ROASTED PORK CHOPS WITH SHALLOTS, FENNEL AND ARUGULA ...



Pan-Roasted Pork Chops with Shallots, Fennel and Arugula ... image

Entertaining expert, cookbook author and blogger Athena Calderone shares her easy recipe for juicy pan-roasted pork chops with vegetables + salad.

Provided by Athena Calderone

Number Of Ingredients 22

2 bone-in pork chops (1 to 1 ¼ inches thick)
left at room temperature for 30 minutes before cooking
Salt and freshly cracked pepper
1 tablespoon extra-virgin olive oil
plus more for drizzling
4 shallots
peeled and halved lengthwise
1 fennel bulb
quartered and cored
one quarter reserved and the remainder cut into ½-inch-thick wedges
fronds reserved for garnish
4 to 5 sprigs fresh thyme
4 radishes
1 large handful handful watercress
stalky ends trimmed
or baby arugula
1 tablespoon plus 1/3 cup cider vinegar
2 tablespoons whole-grain mustard
2 teaspoons honey
¼ cup chicken stock or water
Flaky sea salt
for serving

Steps:

  • Pat the pork dry and season generously with salt and pepper
  • Preheat a large cast-iron skillet over medium-high heat for 5 minutes
  • Add the oil and then the pork
  • Scatter the shallots, fennel wedges, and thyme around the chops
  • Cook, flipping the pork and tossing the vegetables halfway through, about 8 minutes total
  • The pork should be cooked through and well browned, and the vegetables should be tender
  • Using tongs, remove the pork and vegetables to a plate
  • Cover and keep warm
  • While the pork and vegetables are cooking, make the watercress salad: Using a mandoline, thinly shave the radishes and remaining fennel
  • Toss the shaved vegetables and watercress or arugula with 1 tablespoon of the vinegar and a drizzle of oil
  • Season with salt and pepper
  • Set aside
  • Add the remaining 1/3 cup vinegar to the skillet
  • Using a rubber or wooden spoon, scrape up any browned bits that are stuck to the bottom of the pan
  • Stir in the mustard, honey, and ¼ cup chicken stock or water
  • Simmer until you have a reduced, syrupy sauce
  • Remove the pan from the heat
  • Return the pork to the pan and evenly coat with the sauce
  • Plate the pork with fennel and shallots and spoon with the pan sauce
  • Top the pork with a handful of salad
  • Garnish with the reserved fennel fronds and finish with a pinch of flaky salt

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