INGREDIENTS:
For the Greens:
Mixed baby greens (or any mix of kale, collard, and/or chard)
Leeks or red onions (no substitutions, as these are what give the dish a little sweetness)
Garlic
Shiitake mushrooms
Olive oil
Lemon
Salt and pepper
METHOD:
In a large sauté pan over medium heat, warm enough olive oil to lightly cover the pan for the amount of greens being cooked. Dice leeks or onions and shitakes. Add to oil. Stir intermittently. Dice garlic finely and set aside.
Wash your braising mix. If cooking with bunches, thinly slice and wash. Even if you normally don’t wash your greens, it’s good to wet them thoroughly to add moisture while cooking. When the leeks and shiitakes are lightly browned, add greens and toss to cover lightly with oil. Add garlic (adding at this stage will prevent overcooking of the garlic).
Try greens periodically to test for doneness. This is truly a personal preference of how soft or al dente you like your veggies. To hasten cooking, you can cover them with a lid to slightly steam them. When done, squeeze fresh lemon to taste and add salt and pepper.
For the Baked Fennel:
Fennel bulbs
Leeks
Olive oil
Salt and pepper
Parmesan cheese (the best flavor will come from aged Parmigiano Reggiano)
Heat oven to 350°F.
Thinly slice the leeks. Cut fennel into wide strips like an onion and separate the sections. In a mixing bowl, toss the fennel mixture with enough olive oil to thinly coat the pieces. Add a little salt (the cheese will sufficiently salt the dish) and a good amount of pepper. Spread mixture evenly in a baking dish. Top with a liberal amount of thinly shredded cheese.
Bake at 350°F until browned-–the fennel will retain a slight crunchiness.
These two dishes are great served together side by side or you can lay the fennel over a bed of braised greens.
SOURCE: Recipe submitted by Blue Heron Farms
