Servings:eight.
Don’t throw those chard stems away—cooking them with the chard leaves gives this recipe lots of extra flavor and texture.
将木瓜的茎切下每片叶子下方，然后将茎切成薄片。切成大块碎片。将茎和叶分开。
将一大锅盐水带到高火上煮沸。加入切成薄片的茴香和木糖茎，煮3分钟。加入片叶，煮至3至5分钟。在漏勺中排干。（可以将木甜点煮至最多3小时。）冲洗并干燥锅。
Finely grate the zest from the lemons and set aside. Cut the top and bottom ends off the lemons, then stand each on a cut end and slice off the peel to expose the flesh. (Try to remove all of the bitter white pith.) Cut the lemon segments from the membranes, letting them drop into a small bowl.
Heat the oil and garlic in the pot over medium heat. When the garlic begins to sizzle, add the fennel fronds (if using) and the lemon segments and cook, stirring often, for 1 minute. Add the chard leaves and stems and fennel and cook, stirring, until heated through. Stir in the lemon zest and season to taste with salt and pepper. Serve, sprinkled with the Parmigiano.
Need a recipe that used both fennel and Swiss chard. The garlic and lemon did not disappoint! ‘tis the season for garlic scapes so did a mix of both scapes and garlic bulbs, Used the fennel fronds, and added some leftover cooked red quinoa I had from another night. With the quinoa added it was absolutely delectable, took it to the next level!!
Loved this! Read the recipe, had all of the ingredients so what else could I do?! Cut the recipe in half for me and the boil time down. It was quick and will be on the menu again. Thanks!
Loved this recipe. I thought the amount of chard was a bit too much, I only had one on hand when I found this recipe so downsized the rest of the ingredients -- ez to do.As for "fussy prep" I didn't think so, esp. downsizing the ingredients. I timed myself, 15 minutes to slice and dice everything.So tasty! A do over again and again!
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