Fennel Kale And Rice Gratin Recipes

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

Kale and Fennel Skillet image

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

Ingredients

2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 pound fully cooked apple chicken sausage links or cooked Italian sausage links, halved lengthwise and sliced into half-moons
2 garlic cloves, minced
3 tablespoons dry sherry or dry white wine
1 tablespoon herbes de Provence
1/8 teaspoon salt
1/8 teaspoon pepper
1 bunch kale, trimmed and torn into bite-sized pieces

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

Fennel Rice image

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

Ingredients

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound fennel (2 medium bulbs), trimmed, cored and diced small
Salt to taste
1 cup long grain rice, such as basmati, rinsed, or coarse bulgur
2 1/2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Freshly ground pepper

FENNEL GRATIN

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

Provided by Good Food team

Categories Dinner, Side dish, Supper, Vegetable

Time 30m

Number Of Ingredients 5

Fennel gratin image

Steps:

Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.

Nutrition Facts : Calories 320 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.56 milligram of sodium

Ingredients

4 large fennel bulbs
pinch grated nutmeg
1 garlic clove , crushed
200ml double cream
50g parmesan (or vegetarian alternative)

More about "fennel kale and rice gratin recipes"

KALE FENNEL & RICE GRATIN - A FAMILY FEAST®

Web May 22, 2019 You should finish with 2 cups of sliced fennel. Preheat oven to 375 degrees F. Heat a large skillet or deep heavy bottomed pan or pot …
From afamilyfeast.com
Reviews 2
Category Side Dish
Cuisine American
Total Time 1 hr 15 mins

*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.
***For fennel, trim off fronds, leaving bulb. Cut any browned outer edges off and cut the bulb in half from top to bottom. Remove the stem from each half with a sharp knife and discard. Lay a half bulb down on its cut side and begin slicing quarter inch slices from one end to the other. You should finish with 2 cups of sliced fennel.

Fennel Kale And Rice Gratin Recipes

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

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.

FENNEL GRATIN

Bored with the same old side dishes? Fennel is the versatile ingredient with a slight aniseed flavour that goes gorgeously with fish

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