Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.

It's spring greens!

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Cod with Fennel and Onion

Recipe courtesy of Rachael Ray

Snapper with Fennel, Onion and Tomato

Recipe courtesy of Melissa d'Arabian

Cod in a Sack with Fennel and Onion

Recipe courtesy of Rachael Ray

Sausage Deconstructed: Pork and Fennel One-Pot

Recipe courtesy of Rachael Ray

Cipollini Onion and Fennel Pot Roast

Recipe courtesy of Giada De Laurentiis

Orange, Red Onion and Fennel Salad

Recipe courtesy of Debi Mazar|Gabriele Corcos

Toasted Fennel Crusted Tuna with Rioja Red Wine Sauce, Caramelized Baby Onions and Braised Fennel

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories