The story on local food and drink

Escarole with Fennel and Parmesan

 
Share on facebook
Share on twitter
Share on pinterest
Share on email

Recipe and Photo by Mackenzie Piccaretto

(Serves 2–4)

INGREDIENTS

2 bulbs fennel, thinly sliced, core removed
1 head escarole, washed and chopped
¼ cup vegetable stock
Juice of 1 whole lemon
1 cup chickpeas, cooked
2 garlic cloves, minced
Parmesan cheese, grated

PREPARATION

Add fennel to a frying pan over medium heat with a little olive oil and salt. Cook for about 5–7 minutes. Add in the escarole, stock, lemon juice, chickpeas and garlic cloves. Let cook for about 10 minutes, stirring to incorporate everything. Add salt to taste.

Remove from stove and transfer to serving dish. Let cool slightly and sprinkle parmesan cheese on top.

Mackenzie Piccarreto is an integrative Health coach, the founder of Mackenzie’s Table and an all-around wellness geek. She believes that eating healthy doesn’t have to be difficult or boring—and that dark chocolate is absolutely necessary for good health.

Leave a Comment

Your email address will not be published. Required fields are marked *

Please Support Our Sponsors!

Related Stories