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Return to browsing category: Vegetables

Italian Style Vegetables by Cynthia Thornton serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

goes well with any Italian main dish.

From "a cook's bible gluten free, wheat free & dairy free recipes"

Ingredients:

fennel bulbs

3 TBSP

olive oil

garlic cloves, finley chopped

3 cups

Savoy cabbage leaves, tough stems removed

3 cups

chard leaes, tough stems removed

1 cup

chicken or vegetable stock made from GF, yeast free and dairy free boullion powder

5 ounces

nitrate free pancetta, diced

10 ounces

baby leaf spinich

sea salt

freshly ground black pepper

Directions:

Trim off and discard the leafy fronds at the top of the fennel, than remove and discard the outer leaves.Slice each bulb in half, lengthwise and then slice each half in quarters.
Heat 2 tablespoons of the oil in a heavy-bottom saucepan over low heat. Add the fennel, cover the pan with a lid, and cook, stirring occasionally, 5 to 6 minutes until the fennel is starting to turn brown. Stir in the garlic and cook 30 seconds, then add the Savoy cabbage and chard and cook, covered, 3 minutes.
Pour in the stock, turn up the heat, and bring to a boil. Remove the lid, turn the heat down, and leave to simmer 10 to 12 minutes until most of the liquid evaporates and the vegetables are tender.
Meanwhile, heat the remaining oil in a heavy-bottomed skillet. Add the pancetti and fry until just crispy, remove from the pan and drain on paper towels.
Add the spinich to the pan of vegetables and, gently pressing the leaves down with the back of a wooden spoon, cook 2 to 3 minutes util it wilts. Remove from the heat, stir in the chopped parsley, and season lightly with salt and pepper. Stir in the crispy pancetta and serve, using a slotted spoon to drain the vegetables of any liquid.

Categories:

Dairy Free
Vegetables
Wheat Gluten Free