OK, so I like to give fanciful names to the dishes I invent … I think of this as a Roman-style chard since I encountered fennel bulb in several vegetable dishes/sauces in Rome.Today's delicious lunch:Saute' (in liquid of choice, I used olive oil) 2 chopped leeks, 1 chopped fennel bulb, 1 diced potato, then add 1/4 cup water and 1 bunch chopped chard and s&p, cover and cook till done, stirring occasionally and checking moisture level, then evaporate any remaining water before serving. This made 2 servings of ~1 2/3 cups apiece.…smacked our lips, we did!
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