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Braised Spring Onions, Fennel and Swiss Chard Recipe

Braised Spring Onions, Fennel and Swiss Chard

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on April 21, 2013

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    very yummy even with a normal lemon

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  • on May 25, 2011

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    This dish was great! Couldn't get Meyers lemon so substituted with a half of a small lemon and it turned out well. This is a keeper, thanks Anne.

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  • on March 26, 2011

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    Loved this! I was lucky enough to find "just-in" fennel but, sadly, Meyer lemons don't make it to WesTexas. The regular lemon zest was lovely. We had fresh red Swiss chard as well, and I agree with one of the other comments: mild and much more flavorful than expected. This is an instand family classic.

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  • on February 27, 2011

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    Wow, way better than I thought it would be. Love what the fennel and meyer lemon add to the flavor. I will definitely make this again, thanks Anne!

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  • on February 23, 2011

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    This was a very tasty dish, full of flavor and very beautiful on the plate. I couldn't find white Swiss Chard, so I used Red and it was so nice. This is was first dish I have made with Fennel and Swiss Chard and I was very pleased with the taste and appearance. My husband also found it very good!

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  • on May 01, 2010

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    These spring vegies plated up so well with the potato encrusted halibut! What a smashing duo for both "taste" and "presentation". Thanks so much! I always enjoy a wonderful fish dish! I ended using Red Swiss Chard as I couldn't find the White Swiss Chard....the red added a lot of color to the greens. I couldn't find a Meyer's lemon either....so, I used a regular lemon and it was a bit overpowering. If I used a regular lemon next time, I'll cut zest and juice in half to start off with! Plus, at the very end, I added about 1 tablespoon bacon grease for additional flavor. Yummy! This was soooooooo good! Thanks Anne...your food is always tastee and has a fantastic presentation!

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