Caramelized Fennel, Onion & Kale
A delicious veggie dish that can be a main course or a great side dish.
Ingredients
2 large fennel bulbs
2 large yellow onions
1 large bunch of tuscan kale
4 cloves fresh garlic
1 T fresh butter
1 T extra virgin olive oil
1 tsp. sea salt
1 tsp. pepper
2 tsp. fresh ground fennel seeds
Instructions
Wash and dry your veggies and preheat a cast iron skillet, or stainless skillet on medium high heat.
Remove fronds from the fennel bulbs and save for salads, dressings, teas, or other beverages.
Slice fennel bulb in half and remove core, slice into about 1/8" thick slices, peel and slice the yellow onion about the same size as your fennel.
Peel and dice your garlic, de-vein and slice your kale into thin slices, set aside.
Once your pan is hot add butter and oil, toss in your fennel and onion and cook on medium heat, stirring occasionally. This will take some patience, don't let it burn!
Once your onions and fennel have turned a beautiful golden brown, add your salt, pepper and garlic, stir for a few more minutes.
Add the kale and cook down until soft and bright green.
Once kale is wilted taste for season and adjust if needed.
Add your freshly crushed fennel, stir well and serve.
Serving
This can be served as a side dish with pork, chicken or fish. It can be served as a main dish over brown rice. You can add tofu, roasted chickpeas or ground walnuts for a protein punch. I have even used this as a nightshade free pizza topping with sausage and feta cheese.
Nutrient Information
Per serving, 6 servings
Calories 75
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 5mg
Sodium 389 mg
Total Carbohydrates 8g
Dietary Fiber 2g
Sugar 3g
Protein 1g
Vitamin A 329IU
Vitamin C 15mg
Calcium 51mg
Iron 0mg
Phosphorous 42mg
Potassium 260mg