Greens and Fennel

Welcome Spring with Greens and Fennel! 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.



Greens and Fennel 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

Greens and Fennel 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.
Ingredients: Fennel, and any greens, garlic and olive oil
‘Fennel bulbs fronds are great for making tea. We love using the fennel stocks to grill salmon!
purple kale
assorted leafy greens
Beet greens are great for this dish too!
Kale is sooo easy to grow in your garden!


Peggy and Megan Curry are a mother-daughter duo that embraces the art of healthy cooking, helping people discover their own healthy lifestyle through delicious food and conscious choices.

Leave a Comment


welcome to our kitchen! come and stay awhile.

We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.


More of a Visual Learner?


Recent Posts

Gluten Free Breakfast Tortilla Hack Recipe

Jan 21, 2021

We had to see what the #TortillaHack trend was about, and must admit it’s preettttyyy darn good! If you haven’t…

Read More

Mushroom White Bean and Kale Stew Recipe

Jan 21, 2021

The first food item I think of when I think of winter is stew. During the colder months I love…

Read More

CA Grown Arugula and Sweet Potato Salad

Jan 8, 2021

Towards the end of last year, Pegs and I were honored to attend CA Grown’s agriculture farm tour again –…

Read More