From CSA Member Paige B.
1 bunch Chard, sliced thinly with stem removed
1 bunch Collards, sliced thinly with stem removed
Radish Tops & Turnip Tops - TOO Use the whole box..
1 bulb fennel, sliced. Tops reserved for garnish
1 Lemon Juiced, zest reserved
4 cloves garlic
¼ C olive oil
4 oz. Feta packed in water, Bulgarian is awesome
½ Chopped Parsley
½ Chopped Mint
½ Chopped Fennel Tops from Bulb
Zest of Lemon
Heat oil in large Sauté pan over low-medium heat place smashed garlic cloves in oil and slowly fry until lightly browned. Remove garlic from oil and set aside, don’t over brown - you’ll be using these later in the recipe.
Place fennel in pan and sauté over medium heat until lightly brown. Add greens to pan and add ½ cup water or chicken stock. Cook until tender, using the lid to capture heat and help it cook evenly. If you happen to have some tomato juice around this is a great place to use it as it makes the whole thing a little sweet.
Remove from heat and juice of 1 lemon and place in service bowl. Mix 2 T olive oil, herbs, fennel tops, lemon zest, feta and browned garlic cloves together in a small mixing bowl. You may want to smash the garlic a little first for a smooth paste with the Olive Oil.
Crumble the feta mixture over the greens and top with toasted Panko Bread Crumbs if you like a little extra texture.