Riverland Farm

Sweet fennel pairs nicely with bitter greens.

Servings

4

Source

Cook's Illustrated

Prep Time

45 minutes

Ingredients

  • 1/2 cup olive oil
  • 1 onion, minced
  • 1 medium fennel bulb, fronds removed, minced and reserved (1 tablespoon); bulb trimmed, halved and thinly sliced
  • salt and pepper
  • 2 tbsp balsamic vinegar
  • 1 lb spaghetti
  • 3/4 lb kale or other cooking greens, washed and chopped
  • 1 cup grated Parmesan

Instructions

  1. Heat oil in a large braising pan or skillet with a cover. Add onion; sauté over medium heat until softened, about 5 minutes. Stir in fennel; sauté until golden, about 10 minutes. Add 1/2 cup water and season to taste with salt and pepper. Cover and simmer over medium-low heat until fennel is tender, about 8 minutes longer. Stir in vinegar; simmer to blend flavors, 1 minute longer. Adjust seasonings
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and the pasta; return to boil. Add kale; continue to cook until pasta is al dente, about 7 minutes.
  3. Drain pasta and greens; toss with fennel mixture and cheese. Transfer portions to warm pasta bowls. Garnish with reserved minced fennel fronds. Serve immediately with more cheese passed separately.

Wholesale Ordering

Please contact us for more information about wholesale produce.