FENNEL SPICE RECIPES

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KALE AND FENNEL SKILLET RECIPE: HOW TO MAKE IT



Kale and Fennel Skillet Recipe: How to Make It image

I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. —Patricia Levenson, Santa Ana, California

Provided by Taste of Home

Categories     Side Dishes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
2 garlic cloves, minced
3 tablespoons dry sherry or dry white wine
1 tablespoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch kale, trimmed and torn into bite-sized pieces

Steps:

  • In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.

Nutrition Facts : Calories 167 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 398mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 9g protein. Diabetic exchanges 2 vegetable

FENNEL AL FORNO RECIPE - NYT COOKING



Fennel al Forno Recipe - NYT Cooking image

The mildly licorice-scented fennel bulb is delicious raw or cooked, so it has many uses, from salad to soup to side dish. Here it is briefly blanched, then baked with mozzarella, Parmesan and bread crumbs. The flavor is amplified with fennel seed, garlic, red pepper flakes and rosemary, and a little olive oil. It’s an excellent vegetarian main dish paired with leafy greens. But you can also send it to the table alongside a roast chicken, pork loin or Italian sausages. Expect raves.

Provided by David Tanis

Total Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

4 medium fennel bulbs, about 2 1/2 pounds, topped, a few green fronds reserved
Salt and pepper
3 tablespoons extra virgin olive oil, plus more to oil the baking pan
1/2 teaspoon fennel seed, crushed or roughly powdered in a mortar or spice mill
3 garlic cloves
1/8 teaspoon red pepper flakes
1/2 teaspoon chopped rosemary
1/2 pound fresh mozzarella, sliced or shredded
2 teaspoons rosemary leaves
1/4 cup coarse dry homemade bread crumbs from an Italian or French loaf
1/2 cup grated Parmesan (about 1 1/2 ounces)
2 tablespoons chopped parsley, or a mixture of parsley and fennel fronds

Steps:

  • Heat oven to 375 degrees. Remove a thin layer of the fennel bulbs’ tough exterior with a paring knife or sharp vegetable peeler. Cut the fennel crosswise into half-inch-thick slices. Bring a large pot of salted water to boil. Boil the fennel for 1 minute, then put it in a bowl of cold water, drain and pat dry. Season with salt and pepper. Lightly oil an oven-proof baking dish. Layer in the fennel to a depth of 1 1/2 inches (pushing down, if necessary).
  • In a small bowl, stir together 3 tablespoons olive oil, the fennel seed and the garlic, smashed to a paste with a little salt, the pepper flakes and the chopped rosemary. Drizzle 2 tablespoons of this mixture over the fennel. Sprinkle with the rosemary leaves. Cover with a layer of sliced or shredded mozzarella, then sprinkle with bread crumbs. Drizzle the remaining oil mixture, then sprinkle with Parmesan. (The dish may be prepared to this point several hours before baking.)
  • Bake, uncovered, for 20 to 25 minutes, until nicely browned. Garnish with the chopped parsley or a mixture of the parsley and fennel fronds.

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 19 grams, FatContent 18 grams, FiberContent 6 grams, ProteinContent 14 grams, SaturatedFatContent 7 grams, SodiumContent 580 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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