fennel fronds

For a super quick and easy Greek vegetable side, make sautéed wedges of fennel with garlic before braising them in tomato juice and garnishing with fronds.

Saut&#xE9;ed Fennel with Garlic

olive oil

(4 medium) fennel bulbs, quartered

garlic cloves,

tomato juice

salt and black pepper,

lemon juice

Saut&#xE9;ed Fennel with Garlic Is the Best Side Dish You're Not Making

Sautéed Fennel With Garlic Recipe

In a large skillet, heat the olive oil over medium-high heat. Add the fennel and garlic, and cook, turning as needed, until golden brown, 8 to 10 minutes.

Add the tomato juice, salt and pepper, and cook, covered, over medium low until tender, 10 to 15 minutes. Stir in the fennel fronds and lemon juice, then check the seasoning and serve.

Italian cakes made from wild or cultivated fennel greens are a great thing to make with extra fennel fronds and stems. Makes about 12 1/8 cup cakes.

Wild Fennel Green Cakes

oz fennel fronds from wild fennel

eggs

parmesan

salt

fennel seed

lemon

breadcrumbs

heavy cream

black pepper (to taste)

Cooking oil (as needed)

Aioli, preferably homemade, to taste

fennel salad

watercress

Bring a gallon of salted water to a boil and cook the fennel fronds, whole, for 15 minutes at a steady simmer.

Taste a piece of the fennel fronds at this point to gauge the texture, if it’s soft enough for you, remove, or cook a few minutes more, tasting here and there until it’s just right.

When you’re pleased with them (they will get tender) remove to a colander to drain and cool to room temperature (resist the urge to shock them in cold water).

Squeeze the fronds dry, then chop finely and mix with the remaining ingredients. Heat a pan with a film or oil, take a small portion of the fennel mixture, mold it into a small test patty and cook to test the seasoning and set.

If the cakes are hard to flip, add some extra breadcrumbs, if they taste mild, add a pinch of salt. When you’re ready to cook the cakes, take 2 tablespoons at a time and form into patties, then brown well in oil on both sides. Serve the cakes topped with a small dollop of aioli.

For a nice fennel salad, cut a bulb of fennel vertically, then shave thin on a mandoline. Toss the shaved fennel with salt, pepper, extra virgin olive oil, fresh lemon juice, and a handful of fresh watercress, along with some herbs if you have them (mint and basil are nice). Double check the seasoning, adjust until it tastes good to you, and serve with a few slices of orange, pared of it&#39;s skin, cut into slices.

Serving as pictured

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Sautéed Fennel with Garlic

Sautéed Fennel With Garlic Recipe

Wild Fennel Green Cakes

Top 3 fennel fronds recipes from across the web

The most viewed fennel fronds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Saut&#xE9;ed Fennel with Garlic

Sautéed Fennel With Garlic Recipe

Wild Fennel Green Cakes

The most viewed fennel fronds recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sautéed Fennel with Garlic