Originally posted October 25, 2011

Spicy Roasted Fennel with White Beans and Spinach

Spicy Roasted Fennel with White Beans and Spinach by alchemisty

Gus said eating this was like being at a good restaurant. It goes well with sausage (veggie or other).

Ingredients

  • 4 cups thinly sliced fennel bulb
  • 4 tablespoons olive oil
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 tablespoons grated Parmigiano-Reggiano cheese
  • 1 (15-ounce) can white beans, rinsed and drained
  • 4 cups fresh baby spinach
  • 1/3 cup vegetable stock
4 side dish servings

Directions

1. Preheat oven to 450°.

2. Combine fennel, 2 T oil, black pepper, salt, red pepper, and garlic in a large bowl; toss to coat thoroughly.

3. Arrange fennel mixture in a single layer on a baking sheet. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.

4. Heat the beans with 1-2 T olive oil in a medium saucepan; cook 2 minutes or until heated, add spinach and stock and toss/let simmer until the spinach wilts. Add fennel mixture and cook until some of the liquid reduces. You'll know when it's ready.

30 minutes

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Adapted from

Cooking Light

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