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Even if you traditionally do not love fennel, try this braised version. The anise flavor becomes more subtle as the fennel absorbs the broth and softens.
Late winter to early spring brings turnips & fennel which become sweeter and tender through the braising process. This recipe starts with dry beans, but if you have a can, they are already cooked, or you have a pressure cooker that will mean dinner is ready in less than 30 minutes. Leftovers are perfect in this Fennel, Turnip & White Bean Spread.
Take a simple tomatillo based salsa (our favorite is White Girl Salsa) or a homemade variety and blend it with a puree of dark leafy greens to create a doctored up, flavorful, nutrient packed sauce perfect for topping enchiladas and more.
A simple saute of chard & broccoli becomes breakfast when tossed with eggs or even tofu.
Refreshing bright green florets are a colorful, nutritious, simple side.
