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Fennel - 1 bulb
| • Cut off the greens and store the bulbs in a paper bag in the refrigerator for up to two days. Store the greens refrigerated and wrapped in plastic.
• Wash the bulb and the greens just before using.
• How to prepare fennel
• Fennel and Rainbow Chard
|Fennel can be cooked or eaten raw. Slice the bulb and braise slices in olive oil and broth. Use the greens as a garnish, like dill.
Fresh young chard can be used raw in salads. Mature chard leaves and stalks are better sautéed; their bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach.
Try a Healthy Sauté: Heat 5 tablespoons of broth (vegetable or chicken) or water in a stainless steel skillet. Once bubbles begin to form add mustard greens, cover, and sauté for 5 minutes.
Toss with Mediterranean Dressing: 1 tablespoon of lemon juice, 1 medium clove garlic (pressed or chopped), 3 tablespoons of extra virgin olive oil, salt and black pepper to taste.