Advertisement

Braised greens and potatoes with lemon and fennel

Time 1 hour
Yields Serves 4
Braised greens and potatoes with lemon and fennel
(Anne Cusack / Los Angeles Times)
1

In a wide, deep soup pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the carrots, green onions, fennel bulb, potatoes and fennel seeds, stir to coat with the oil and cook an additional 3 minutes.

2

Add the greens in batches, starting with the larger leaves and gradually adding the smaller, more tender ones. Stir a few times to help the leaves wilt and reduce in size, then add the wine and cook for 1 minute; add the water, the preserved lemon and salt to taste.

3

Reduce the heat to low and simmer until the greens and potatoes are tender and most of the juices have been absorbed, 15 to 20 minutes. If there is still too much liquid, raise the heat to high and continue to cook until the liquid is reduced, up to an additional 10 to 15 minutes.

4

Add the lemon juice, half the dill, the fennel fronds and stalks and sprinkle with the red pepper; toss, taste and adjust the seasonings as desired. Cook an additional 2 minutes to marry the flavors, then sprinkle with remaining dill.

5

Serve warm or at room temperature, drizzled with the good, fruity olive oil.

Adapted from Aglaia Kremezi’s “Mediterranean Vegetarian Feasts.” Kremezi recommends serving this with ricotta or feta cheese and crusty bread.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.