FENNEL, KALE AND RICE GRATIN
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a rolling boil, add a generous amount of salt and add kale. Blanch for 2 to 3 minutes, remove from the water with a deep fry skimmer or a slotted spoon and transfer to a bowl of cold water. Drain and, taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine or cut in thin ribbons.
- Heat 2 tablespoons of the oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add fennel. Cook, stirring often, until the fennel begins to soften. Add salt to taste and continue to cook, stirring often, until the fennel is very tender and fragrant, about 8 minutes. Add garlic and kale, stir together for another minute, then stir in dill. Season to taste with salt and pepper, and remove from the heat.
- Heat oven to 375 degrees. Oil a 2-quart gratin or baking dish. Beat eggs in a large bowl. Whisk in milk and salt to taste (I use about 1/2 teaspoon). Stir in fennel and kale mixture, rice and Gruyère, and combine well. Taste and adjust seasonings. Scrape into baking dish. Sprinkle breadcrumbs over the top if using, and drizzle on the remaining tablespoon of oil. Bake 35 to 40 minutes, until set and the top and sides are beginning to color. Remove from oven and allow to sit for at least 10 minutes before serving. This is good hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 603 milligrams, Sugar 7 grams, TransFat 0 grams
FENNEL RICE
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
- Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams
KALE AND FENNEL SKILLET
I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges
FENNEL, APPLE AND CELERY ROOT GRATIN
Provided by Laura Werlin
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole.
- Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside.
- Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices.
- In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly.
- Cut the apples into 1/4-inch-thick rings.
- Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes.
- Let cool 15 minutes to allow the cream to firm up slightly and serve.
BEECHER'S KALE AND BROWN RICE GRATIN WITH SMOKED CHEESE
From iowagirleats.com and posting for safekeeping. Recipe inspired by Beecher's handmade cheese found at Pike's market in Seattle. Can totally relate to her experience where you are traveling, taste something divine, and know you can never have back home unless you make it yourself.
Provided by WiGal
Categories Brown Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a small saucepan then add rice.
- Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
- Remove from heat then set aside with the lid on for 10 minutes.
- Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
- Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
- Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
- Scoop mixture into a large bowl then set aside.
- In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
- Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
- Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
- Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
- Preheat oven to 375 degrees then spray a 9×12″ or 8×8″ baking dish very well with nonstick spray.
- Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
- Bake for 25-30 minutes or until dark golden brown on top.
- Let sit for 10-15 minutes (or longer!) before serving.
KALE AND FENNEL FROND FRITTATA
A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.
Provided by Diana Moutsopoulos
Categories Frittata
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
- Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
- Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.
Nutrition Facts : Calories 341.3 calories, Carbohydrate 4.5 g, Cholesterol 422.3 mg, Fat 26.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 776.7 mg, Sugar 3.1 g
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- *If preparing rice from scratch, place ½ cup of white rice in a small sauce pan and add one cup of water. Cover, bring to boil, lower to the lowest heat and let barely simmer covered for 12 minutes. Remove from heat, fluff and cool. Rice should be a bit under cooked. Set aside.
- **For Kale, pinch the leaves near the thick end of the stem and pull the leaves down to the end of the stem, keeping your fingers pushed against the stem as you pull down (basically you are pulling the leaves off in one long slide). Discard stems and lay out leaves on top of each other, roll the long way like a tube shape and start slicing slices from one end to the other. Then run the knife through the pile a few times.
- Next, bring a large pot of salted water to a boil and add kale. Boil for five minutes then drain, discarding water. Set aside.
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