Ingredients

The following ingredients have 2 Servings
  • 1 bunch red chard (washed, rinsed and stalks removed)
  • 2 large beets (roasted and diced)
  • 1 head fennel washed and cut into wedges (fronds removed (and reserved.))
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • 2 cloves garlic (thinly sliced)
  • juice from 1 lemon
  • 2 oz goat cheese
  • 1/4 cup tasted walnuts
  • ground black pepper to taste

Instruction

  • Use large sautée pan and heat olive oil and lemon juice over medium-high setting.
  • Sautée fennel wedges, stirring occasionally until brown and tender, add garlic till soft and translucent, transfer to small pan or dish, set aside and keep warm.
  • Bring broth to simmer and add chard. Reduce heat, stir and wilt till tender, about 5 minutes.
  • Plate chard on heated platter , top with fennel wedges, roasted beets, walnuts and crumbled goat cheese.
  • Garnish with reserve fennel fronds, lemon, and fresh ground pepper.