Best 7 Fennel Spinach Saute Recipes

FENNEL SPINACH SAUTE

Steps:

• In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

QUICK AND EASY SAUTEED SPINACH

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.

SAUTEED FENNEL

Steps:

• Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

MADHUR'S SPINACH WITH GINGER, FENNEL, AND BLACK CUMIN

Steps:

• Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
• Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
• Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

SPINACH-AND-FENNEL SOUP

Steps:

• Heat 1 tablespoon of oil in a large pot over medium heat. Toss in the spinach, stir a few times, cover and steam for 5 minutes. Set aside.
• Heat tablespoon of oil in a large, nonstick skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the fennel and cook, stirring often, until lightly browned, about 7 minutes. Add 1 1/2 cup of broth, lower heat and cook until fennel is tender, about 10 minutes.
• Coarsely puree the spinach, fennel mixture and roasted garlic in a food processor. Scrape into a large saucepan and stir in the remaining broth, the milk and i cup of yogurt. Place over medium heat until hot. Stir in the lemon juice, salt and pepper. Divide among 4 bowls and top with a teaspoon of yogurt. Serve immediately.

SPINACH AND FENNEL SALAD

Steps:

• Remove thick stalks from spinach and tear leaves into salad bowl.
• Trim leaves from fennel and reserve.
• Slice fennel bulb and add with nuts to the bowl.
• Put olive oil and seasonings in a jar with a tight-fitting lid, shake well to blend.
• Just before serving, pour the dressing over the salad and toss well to coat.
• Garnish with fennel leaves.

FENNEL, LEEK AND SPINACH SOUP

Steps:

• Melt margarine in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth to cover pot. Simmer until vegetables are tender, about 20 minutes.
• Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot.Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.