Lemony Braised Greens with Fennel

1. 1

   In a medium pot, heat the olive oil.

2. 2

   Add the onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add the garlic and cook, stirring, until fragrant, about 3 minutes.

4. 4

   Add the wine and cook over moderately high heat until almost evaporated, about 2 minutes.

5. 5

   Add the escarole and water and bring to a boil.

6. 6

   Cover and cook over low heat, stirring a few times, until the escarole is tender, about 10 minutes.

7. 7

   Stir in the parsley, dill and lemon juice.

8. 8

   Season with salt and pepper, garnish with the fennel fronds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.