Braised Greens, Potatoes & Mushrooms with Lemon and Fennel
 
Prep time
Cook time
Total time
 
Adapted from the LA Times recipe from Aglaia Kremezi's "Mediterranean Vegetarian Feasts"
Author:
Recipe type: Main
Serves: 2-3
Ingredients
  • ¼ cup vegetable broth for sautéing (or more if needed)
  • 1 large onion, chopped
  • 1 - 11/2 cups sliced mushrooms
  • 12 fingerling potatoes (or 8-10 gold potatoes halved or quartered depending on size)
  • 2 carrots, chopped
  • 1 fennel bulb, trimmed and coarsely chopped
  • 10-15 ounces of mixed greens (spinach, swiss chard, kale)
  • 1½ cups of vegetable broth (or more if you like a more brothy soup)
  • ¼ cup fresh lemon juice
  • 1 teaspoon fennel seeds, finely ground in food processor or crushed with mortar and pestle
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped fresh dill (save some for garnish)
  • ½ teaspoon red pepper flakes
Instructions
  1. In a large soup pot, heat the vegetable broth over medium heat. Add the onions and cook until soft, about 5-7 minutes. Add the mushrooms, carrots, fennel bulb, potatoes, salt, pepper and ground fennel seeds. Sauté for another 3-5 minutes adding more vegetable broth if needed.
  2. Add the greens and vegetable broth and stir for another 2 minutes.
  3. Reduce the heat to low and simmer until the vegetables are tender, approximately 20 minutes.
  4. Add the lemon juice, dill and sprinkle in the red pepper flakes. Taste and adjust seasonings. Cook for an additional few minutes and serve warm. Garnish with some fresh dill.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/braised-greens/