Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar | America's Test Kitchen

Name: Braised Fennel and Bitter Greens Sauce with Balsamic Vinegar | America's Test Kitchen
Ingredients: 1/2 cup olive oil; 1 medium onion , minced; 1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced; 2 tablespoons balsamic vinegar; 1 pound spaghetti; 3/4 pound kale (or other bitter greens), washed thoroughly and chopped coarsely; 1/4 cup grated Parmesan cheese , plus more for passing

www.americastestkitchen.com

Take a cue from Italian cooks, who transform common spring vegetables into quick, healthy pasta sauces.

View Original

Share this recipe:

Ingredients

1/2 cup olive oil
1 medium onion , minced
1 medium bulb fennel (about 1 pound), fronds removed, minced and reserved (about 1 tablespoon); bulb trimmed, halved and thinly sliced
2 tablespoons balsamic vinegar
1 pound spaghetti
3/4 pound kale (or other bitter greens), washed thoroughly and chopped coarsely
1/4 cup grated Parmesan cheese , plus more for passing