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

Name: Braised greens and potatoes with lemon and fennel Recipe - Los Angeles Times
Total time: 60 min
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

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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