Welcome fennel salad! Want a great way to make your greens taste sweet and amazing, use fennel and you won’t believe the difference it makes to this dish. Greens and Fennel is great added to our Buddha Bowls, paired with seared salmon or roasted chicken. Pegs loves her comfort bowl simply with our wonderful parsnip mashers Greens and Fennel. We eat Greens and Fennel at any meal. It’s great as a side, but we love adding it to scrambled eggs for breakfast.
Greens are amazingly beneficial for our body and our cells. Leafy greens in particular are loaded with essential vitamins, minerals and fiber. Greens are chlorophyll at its finest! Chlorophyll oxygenates our blood and has enormous essential nutrient value.
Fennel has a slight licorice flavor, but when braised becomes super sweet. Fennel is fantastic for our digestive system and even helps with tummy aches. You can use the fronds to make a lovely tea to ease digestion. Hungry for more reasons to eat your greens? Check out this article that shares more tips and reasons why you want to add greens into your everyday meal-plan.
We love repurposing parts of the plants we dont use. If using Swiss Chard, don’t discard the stems! Make this Swiss Chard Hummus! You won’t believe just how delicious it is! It’s also a nice change from garbanzo beans!
Watch our recipe video here that shows you just how easy and quick making Greens and Fennel can be.
Fennel Salad
Ingredients
Fennel Salad Ingredients:
1–2 Bunches greens, washed and chopped: kale, beet greens, mustard, Swiss chard, or spinach
1 fennel bulb, sliced
1–2 cloves garlic, minced or slivered
2 Tbsp. Olive oil or vegetable broth for sautéing
Salt and pepper to taste
Flax oil or olive oil for drizzle
Instructions
Fennel Salad Method:
- Wash and remove stems from heartier leafy greens. Their stems can be bitter tasting.
- Heat skillet on medium heat. Add enough oil or broth to cover bottom of pan.
- Add fennel, sauté covered for 2 minutes, stir and cook another 2-3 minutes uncovered.
- Add greens and garlic. Cover and cook until tender, about 2 minutes.
- Drizzle with olive oil or flax seed oil.
- Sprinkle with Malden or Celtic sea salt, fresh ground pepper to taste.
- Serve warm.
