This is one of those really simple dishes that surprises with how much flavor it packs. The kale acts as a foil with its earthy flavor to the fennels sweet, but it has a sweetness of its own that adds depth to the dish. Adding fennel seed and pastis adds even more dimension. Cooking the kale a shorter time gives it a toothsome quality that is a welcome texture with the fennel. Crushing the fennel with your hands seems to make it sweeter and also tenderizes it.
INGREDIENTS:
3 medium heads fennel, trimmed, stalks and fronds reserved for another use
½ medium white onion, cut through the equator then radially sliced 1/8th-inch
½ teaspoon fennel seeds
2 tablespoons pastis*, or to taste
1 clove garlic, minced
1 bunch lacinato kale, stemmed and torn into small bits, then squeezed vigorously while rinsing
Salt and pepper to taste
Olive oil as needed
1/4-cup vegetable stock or water
METHOD:
Heat a large (10-12 inch) sauté pan over medium heat.
Halve the fennel heads through the widest part, cut out the core, then radially slice into ¼-inch sticks.
Slick the pan bottom well with olive oil so there is a good amount in there. When it is starting to shimmer. Add the onion and fennel and toss to coat. Cook until the fennel is softening, stirring to ensure the vegetables do not brown.
When the fennel is no longer raw and starting to soften, add the fennel seeds and pastis and season with salt and pepper. Toss to disperse seasonings. Make a well in the center and add the garlic. Cook until fragrant, then toss to mix in.
Add the washed and dried kale and toss with the contents of the pan. Using tongs, keep turning the kale, being sure to coat all of it with the hot oil.
Once the kale wilts, pour over a quarter cup of stock or just water and sauté a few minutes to heat up all the ingredients and cook off any liquid left in the pan.
Serves: 4
Source: Chef Andrew E Cohen
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