White Beans with Roasted Fennel

This turned out to be a really good use of CSA ingredients. I used this recipe as inspiration but changed it quite a bit. Pictured with prosciutto wrapped cod belly, always a good standby.


2 small fennel bulbs, sliced thin

handful fennel fronds, chopped

2 scallions, chopped

1 garlic clove, chopped

1 can white beans, rinsed and drained

1.5 tbsp parmesan cheese, shredded

1.5 tbsp olive oil

2 cups (maybe a little less) swiss chard, chopped

red pepper flakes, to taste

splash vegetable broth

salt and pepper, to taste

Preheat oven to 450.

Toss fennel with 0.5 tbsp oil, salt, pepper, garlic and red pepper flakes. Spread in one layer on baking sheet. Cook for 15 minutes, or until fennel starts to brown. Add parmesan cheese and toast another 5 minutes.

When cheese has been added to fennel, start heating remaining oil in pan. Add white beans and heat through. Add chard, scallions and fronds, and a bit of veggie broth and wilt down. Remove fennel when it’s done, and add to pan mixture. Season with salt and pepper and serve.


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