Ingredients
Scale
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.