Braised Spring Onions, Fennel and Swiss Chard

Filed under Vegetables

Prep: 10 min | Cook: 15 min | Servings: 4

Recipe courtesy Anne Burrell.

Ingredients

Olive oil, extra-virgin
2 clove Garlic, smashed
1 pinch Red pepper flakes, crushed
3 Green onion, small spring onions, julienned
2 Fennel, small bulbs, thinly sliced on a mandoline
1 bunch Swiss chard, white, stems in 1/2-inch lengths and leaves in 1-inch lengths, kept separate
Kosher salt
1/2 cup White wine, dry
1 Lemon, Meyer lemon, zested and juiced

Coat a large saute pan with olive oil, add the garlic and red pepper and bring to medium heat. When the garlic is golden and very aromatic, discard it.
Add the onions, fennel and chard stems, stir to coat and season. Stir in the wine and lemon zest and juice.
Cover and cook over medium heat until soft and wilted but with some texture, 5 to 6 minutes. Uncover and cook until most of the liquid reduces, 3 to 4 minutes.
Toss in the chard leaves and season. When wilted but still vibrant green, taste, reseason (it probably will need it) and serve immediately.