Braised Greens and Roasted Fennel with Silky Walnut Sauce
Braised Greens and Roasted Fennel with Silky Walnut Sauce
Covering half your plate with braised greens is one of the best ways to start building an anti-inflammatory plate. Braising, which really just means sautéing in oil and then steaming with liquid, is a quick and easy way to soften up hearty greens. And just to make it even more interesting, roasted fennel joins the party to share its sweet anise flavor and its own unique anti-inflammatory benefits. You’ll top it all off with a silky, savory walnut sauce that not only makes the greens irresistibly delicious, but it also gives you an extra boost of omega-3s. Roasting the walnuts and adding a touch of maple syrup help to mellow any lingering bitterness of the greens.
Ingrediënten
FOR THE WALNUT SAUCE:
- 1 cup raw walnuts
- ½ cup canned butter beans rinsed and drained
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- 1 teaspoon sea salt
- ¾ cup water
FOR THE GREENS AND FENNEL:
- 2 fennel bulbs cut into 1-inch chunks
- 2 teaspoons grapeseed oil
- ½ teaspoon coarse sea or kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 shallot diced
- 1 cup sliced shiitake mushrooms
- 1 bunch kale or chard stemmed and cut into ribbons
- 2 tablespoons mirin
- 1 tablespoon balsamic vinegar
Instructies
- Preheat the oven to 350 degrees F.
- To make the walnut sauce, first spread the walnuts on a baking pan and roast for 10 minutes.
- Allow to cool slightly, then transfer to a food processor along with the beans, tahini, maple syrup, and salt.
- With the machine running, slowly add the water until the mixture is thin enough to drizzle.
- Set aside.
- Increase the oven temperature to 400 degrees F.
- In a medium bowl, toss the fennel and grapeseed oil to coat.
- Spread the fennel on a baking pan, sprinkle with the salt, and roast for 40 minutes.
- Put the olive oil and shallots in a large sauté pan over medium heat and cook for 2 minutes.
- Add the mushrooms and sauté for 5 minutes.
- Add the kale and sauté until it begins to wilt.
- Add the fennel to the pan along with the mirin and balsamic vinegar.
- Reduce the heat to low, cover, and simmer for 5 minutes.
- To serve, divide the braised vegetables among four plates and drizzle each with the walnut sauce.
Notes / Tips / Wine Advice:
The Silky Walnut Sauce also works well as a creamy salad dressing. You can even drizzle it over fresh baked pears or apples for a delectable sweet and savory dessert.
