Greek Sautéed Fennel, Kale and Mushrooms! Perfect side dish for the holidays!
Greek Sautéed Fennel, Kale and Mushrooms! An amazing side dish idea for Thanksgiving! This Greek-inspired sautéed fennel, kale, and mushroom dish is a savory,, nutrient-dense side, often elevated with garlic, lemon, and Mediterranean herbs such as thyme or oregano. Sautéed in olive oil or butter until tender, it commonly features Kalamata olives, parmesan, and lemon juice for a bright, tangy finish.
Things to know:
Do fennel and mushrooms go together?
Yes, mushrooms and fennel are an excellent combination, pairing earthy, savory umami flavors with a subtle, sweet anise note. They work best together when sautéed in butter or olive oil, roasted, or used in pasta dishes, providing a nice textural contrast between the soft mushrooms and crisp-tender fennel.
Is fennel used in Greek cooking?
The fennel bulb is generally not very common in Greek cooking whereas the fennel leaves are part of a very popular Cretan dish fennel pies – marathopites. The greens are also used in fritters, cooked with beans and seafood.
Why is fennel called the devil seed?
A Welsh tradition holds: He who sees fennel and gathers it not, is not a man, but a devil. Fennel seed used to relieve hunger on religious fasting days.
What does fennel do to the gut?
Fennel seeds and bulbs are excellent for stomach health, primarily acting as a carminative to reduce gas, bloating, and indigestion. They contain compounds like anethole that relax digestive muscles, alleviate spasms, and stimulate gastric enzyme secretion. They are also used to manage constipation, acid reflux, and IBS symptoms
Who should not consume fennel?
Fennel should be avoided by pregnant or breastfeeding women, individuals with hormone-sensitive cancers (breast, ovarian, uterine), those with endometriosis or uterine fibroids, and people allergic to carrots, celery, or mugwort. It may also interact with medication like tamoxifen and birth control pills.
What country uses the most fennel?
India leads the world in fennel cultivation, though those varieties are mainly grown for fennel seeds, which are used as a spice. Most U.S.-grown Florence fennel comes from California and Arizona, although it is considered a minor crop here in the U.S.
Ingredients
1 Fennel Bulb, Quartered and sliced
12 oz Kale
8 oz Oyster Mushrooms, Shredded
2 T Spiceology Greek Freak Mediterranean blend
2 Fresh Thyme Sprigs (yes, I forgot to add these in the video…)
3 T Butter, Unsalted
1/2 a Lemon’s Zest
Lemon Juice to taste
Flatiron Chile Co. Dark & Smoky Chile Flakes for Garnish
2 T clarified butter
Parmesan to taste
1. In a large sauté pan on medium-high heat sauté your fennel, kale and mushrooms with clarified butter until tender.
2. Remove the quartered fennel and set aside once browned on each side.
3. Season with Spiceology Greek Freak and drop in your thyme sprigs until mushrooms and kale are tender.
4. Top with lemon zest and toss and/or stir to distribute lemon flavor.
5. Plate immediately and garnish with chile flakes, lemon juice, quartered fennel bulb and top with shredded parmesan. ENJOY!
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