I am always looking for new ways to prepare fennel and this one is a winner. The fennel is sliced thin and tossed with oil, spices, and garlic, and then roasted in the oven until just crispy. The roasted fennel is tossed in a skillet with white beans and spinach until the spinach wilts and the beans are heated through. The BK enjoyed the addition of beans and the savoriness of the dish. (Should we be embarrassed that he ate all of it in one sitting?) And, of course, I set aside the fennel leaves for another batch of that delicious Fennel-Orange Butter.
WARM WHITE BEANS WITH ROASTED FENNEL (Serves 4)
- 2 cups thinly sliced fennel bulb
- 1-1/2 tablespoons olive oil, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon salt, divided
- 1/8 teaspoon ground red pepper
- 1 garlic cloves, minced
- Cooking spray
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 1 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 2 cups fresh baby spinach
- Preheat oven to 450°
- Combine fennel, 1/2 tablespoon oil, 1/4 teaspoon black pepper, 1/8 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
- Heat a large nonstick skillet over medium heat; add the remaining 1 tablespoon oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/8 teaspoon salt. Cook 2 minutes; serve immediately.