Braised greens and potatoes with lemon and fennel Recipe - Los Angeles Times

Ingredients

• 1/2 cup olive oil, plus good, fruity olive oil for drizzling, divided
• 2 onions, halved and thinly sliced
• 2 carrots, quartered and cut in 1-inch lengths
• 4 green onions, white and most of green parts, thinly sliced
• 1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved
• 4-6 fingerling potatoes, cut in bite-sized pieces
• 1 teaspoon fennel seeds, crushed with a mortar and pestle or finely ground
• 2 pounds mixed greens, spinach, sorrel, Swiss chard, outer leaves of romaine lettuce, pea shoots, nettle tops or any combination of sweet leafy greens, large leaves coarsely chopped
• 1/2 cup white wine
• 1 cup water
• 1/4 preserved lemon, flesh discarded, rinsed and chopped
• 1/2 to 1 teaspoon salt, or more to taste
• 3 tablespoons fresh lemon juice, or more to taste
• 1/2 cup chopped fresh dill or wild fennel, divided
• 1 to 2 teaspoons marash pepper or a good pinch of crushed red pepper flakes, or to taste