Braised Greens and Potatoes with Lemon and Fennel

Name: Braised Greens and Potatoes with Lemon and Fennel
Yield: Serves 4
Ingredients: 2 pounds (1 kg) mixed greens—spinach, sorrel, Swiss chard, outer leaves of romaine lettuce, pea shoots, nettle tops, or any combination of sweet leafy greens—washed, large leaves coarsely chopped; Good, fruity olive oil, for drizzling; 4 medium-small potatoes, quartered or cut into ½-inch (1.3-cm) slices; 2 medium onions, halved and thinly sliced; 3 to 4 small carrots, halved or quartered lengthwise; 4 to 5 scallions, white and most of the green parts, thinly sliced; 1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved; 1 teaspoon fennel seeds, crushed with a mortar and pestle or freshly ground; 3 to 5 tablespoons fresh lemon juice; ½ cup (30 g) chopped fresh dill or wild fennel; ½ cup (120 ml) white wine; 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste (freshly ground black pepper works as well); ½ to 1 teaspoon salt, or more to taste; ¼ preserved lemon, flesh discarded, rinsed and cut into strips; ½ cup (120 ml) olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

I love braising potatoes with seasonal leafy greens and vegetables of all kinds—artichokes, fresh fava, string beans, peas, and carrots. The potatoes soak up the flavorful juices released by the greens and herbs—each bite of this dish is delicious. Fresh lemon juice is the traditional flavoring, and I also add preserved lemon, which beautifully complements this simple dish, found with slight variations throughout the Mediterranean. Serve with creamy ricotta or feta cheese and fresh crusty b

Ingredients

Main course
Gluten-free
Mediterranean
Vegan

Ingredients

Method