Best Pasta With Braised Fennel Chard And Balsamic Vinegar Recipes

Braised Fennel and Onion Pasta Sauce image

Provided by Bergy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup virgin olive oil
1 cup onion, chopped
2 tablespoons garlic, fresh minced
1 1/2 lbs fennel, trimmed and thinly sliced
1/2 cup chicken broth (or vegetable broth or white wine)
salt & pepper
1 tablespoon fresh marjoram, use oregano if you prefer it (substitute with 1 tsp dried)
1 tablespoon balsamic vinegar (tarragon vinegar is good too)

Steps:

To prepare the fennel trim the feathery leaves and the ouside hollow stalks (chop the fronds for garnish or dry for seasoning).
You are now left with the fennel bulb.
Next trim off the hard bottom and cut a thin slice off one side of the fennel.
Lay it on the flat side and cut into thin slices.
Pour the oil in a skillet that has a lid.
Over medium heat saute the onion and cook until translucent about 5 minutes.
Add the garlic and fennel cook stirring occasionally for about 5 minutes.
Add liquid, (not the vinegar) salt& pepper, cover and cook over medium low heat until the fennel is just tender.
About 10 minutes.
If the mixture is quite wet cook longer with the lid removed.
Stir in the herb& vinegar and adjust seasoning.
Serve over pasta or as a side vegetable dish.

Nutrition Facts : Calories 203.9, Fat 14.1, SaturatedFat 1.9, Sodium 185.7, Carbohydrate 18.6, Fiber 6.2, Sugar 2.4, Protein 3.5

Braised Spring Onions, Fennel and Swiss Chard image

Provided by Anne Burrell

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes
3 small spring onions, julienned
2 small fennel bulbs, thinly sliced on a mandoline
1 bunch white Swiss chard, stems cut into 1/2-inch lengths, leaves cut into 1-inch lengths, leaves and stems reserved separately
Kosher salt
1/2 cup dry white wine
1 Meyer lemon, zested on a microplane and juiced, zest and juice reserved separately

Steps:

Coat a large saute pan with olive oil. Toss in the smashed garlic and crushed red pepper and bring the pan to a medium heat. When the garlic becomes golden brown and very aromatic, remove it from the pan and discard it. It has fulfilled its garlic destiny. Add the onions, fennel and Swiss chard stems, stir to coat with the oil and season with salt, to taste. Stir in the white wine and the lemon zest and juice. Cover and cook over medium heat until the veggies have become soft and wilted but still maintain some texture, about 5 to 6 minutes. Remove the lid and cook until most of the liquid has reduced, another 3 to 4 minutes. Toss in the Swiss chard leaves, stir to combine and season with salt, to taste. When the leaves have wilted but still look vibrantly green, taste for seasoning. Reseason if needed (it probably will). Transfer to a serving bowl and serve immediately.
It's spring greens!

Pasta with Braised Fennel, Chard, and Balsamic Vinegar image

Provided by Bev I Am

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
salt
1 medium fennel bulb, bulb trimmed,halved,and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons balsamic vinegar
1/2 teaspoon crushed hot red pepper flakes
freshly ground black pepper
1 lb spaghetti
1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
1/2 cup grated parmigiano-reggiano cheese, plus more for passing at table

Steps:

Heat 1/4 cup oil over medium heat in large skillet.
Add onion and 1/4 teaspoon salt and sauté (uncovered) over medium heat until softened, about 5 minutes.
Stir in sliced fennel bulb and garlic and sauté, stirring frequently, until golden, about 10 minutes.
Add 3/4 cup water and bring to simmer.
Partially cover and simmer over medium-low heat until fennel is tender and liquid has evaporated, about 8 minutes.
Stir in vinegar, partially cover, and simmer to blend flavors, about 1 minute longer.
Add crushed red pepper flakes and adjust seasoning with salt and pepper.
Meanwhile, bring 4 quarts water to boil in large pot.
Add 1 1/2 tablespoons salt and pasta; return to boil.
After 3 minutes, add chard and return to rapid boil; continue to cook, covered, until pasta is al dente, about 8 minutes.
Drain pasta and greens, reserving 1/3 cup pasta cooking water.
Toss pasta and greens with fennel mixture, cheese, and two tablespoons extra-virgin olive oil, adding reserved pasta water as needed if mixture is dry.
Transfer portions to warm pasta bowls.
Garnish with reserved minced fennel fronds.
Serve immediately with more cheese passed separately.