Name: 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

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

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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.

Author: Curry Girls Kitchen