Braised Greens and Potatoes with Lemon and Fennel from Mediterranean Vegetarian Feasts by Aglaia Kre

Name: Braised Greens and Potatoes with Lemon and Fennel from Mediterranean Vegetarian Feasts by Aglaia Kre
Ingredients: ½ cup (120 ml) olive oil; 2 medium onions, halved and thinly sliced; 3 to 4 small carrots, halved or quartered lengthwise; 3 to 5 tablespoons fresh lemon juice; ½ to 1 teaspoon salt, or more to taste; ½ cup (30 g) chopped fresh dill or wild fennel; 2 pounds (1 kg) mixed greens—spinach, sorrel, Swiss chard, outer leaves of romaine lettuce, pea shoots, nettle tops, or any combination of sweet leafy greens—washed, large leaves coarsely chopped; ¼ preserved lemon, flesh discarded, rinsed and cut into strips; ½ cup (120 ml) white wine; 1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved; 4 to 5 scallions, white and most of the green parts, thinly sliced; 1 teaspoon fennel seeds, crushed with a mortar and pestle or freshly ground; 4 medium-small potatoes, quartered or cut into ½-inch (1.3-cm) slices; 1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste (freshly ground black pepper works as well); Good, fruity olive oil, for drizzling

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I love braising potatoes with seasonal leafy greens and vegetables of all kinds—artichokes, fresh fava, string beans, peas, and carrots. The potatoes soak up the flavorful juices released by the...

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Ingredients

½ cup (120 ml) olive oil
2 medium onions, halved and thinly sliced
3 to 4 small carrots, halved or quartered lengthwise
3 to 5 tablespoons fresh lemon juice
½ to 1 teaspoon salt, or more to taste
½ cup (30 g) chopped fresh dill or wild fennel
2 pounds (1 kg) mixed greens—spinach, sorrel, Swiss chard, outer leaves of romaine lettuce, pea shoots, nettle tops, or any combination of sweet leafy greens—washed, large leaves coarsely chopped
¼ preserved lemon, flesh discarded, rinsed and cut into strips
½ cup (120 ml) white wine
1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved
4 to 5 scallions, white and most of the green parts, thinly sliced
1 teaspoon fennel seeds, crushed with a mortar and pestle or freshly ground
4 medium-small potatoes, quartered or cut into ½-inch (1.3-cm) slices
1 to 2 teaspoons Maraş pepper or a good pinch of crushed red pepper flakes, to taste (freshly ground black pepper works as well)
Good, fruity olive oil, for drizzling