Fennel

Emerald City Salad (with Fennel, Cabbage & Kale)

Posted by Carole Koch

Thanks to CSA member Lisa McIntyre Merker for sharing this recipe.

2 1/2 cups water or stock
1 tablespoons butter
1 teaspoon salt
1 cup wild rice
1/4 cup lemon juice
1/4 cup olive oil
1/2 teaspoon salt
2 cloves garlic, minced
1/2 cup chopped fennel root
1/2 cup yellow or red pepper, diced (or celery is nice too)
1/2 cup chopped red cabbage (may substitute green cabbage)
1/2 cup Italian parsley
7 to 10 leaves kale, Swiss chard and/or turnip greens
salt and pepper to taste
1/2 cup crumbled Gorgonzola cheese, optional

Bring water to a boil, add butter, 1/2 teaspoon salt, and rice. Bring to a boil, cover, lower heat and simmer 40-60 minutes until all water is absorbed and rice is tender.

Combine lemon juice, olive oil, 1/2 teaspoon salt and garlic in a large salad bowl. Add fennel, pepper, cabbage and parsley. Remove large stems from leaves of greens and roll up the leaves. Cut into 1/4-inch thin strips and add to other vegetables.

Once rice is fully cooked, spread it like a blanket over the greens. When the rice has stopped steaming, thoroughly toss all ingredients together. Season to taste, some extra salt and or lemon may be required. Sprinkle cheese over top.

Serves 6 to 8.

Thanks Lisa!

Adapted from “Mothering Magazine.”

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