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Fennel Spinach Saute

3 reviews
Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Noelle Myers, Grand Forks, North Dakota

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Apr. 24, 2022

Spinach and fennel are two of my favorite veggies, so I'm always looking for new ways to use them. This is an amazing side dish, but if you slice the fennel a bit smaller, it also makes a great stuffing for chicken breasts or beef tenderloin. —Noelle Myers, Grand Forks, North Dakota

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Test Kitchen tips
  • With a faint flavor of anise or licorice, fennel is one of those vegetables that is great raw or cooked.
  • Try shaving raw fennel into salads; a little is all you'll need.
  • Want to add even more green? Toss in a cup of fresh or frozen peas.
    • Test Kitchen Approved

    Fennel Spinach Saute

    3 reviews
    Prep Time 10 min
    Cook Time 15 min
    Yield 4 servings

    Ingredients

    • 2 teaspoons olive oil
    • 2 teaspoons butter
    • 1 cup thinly sliced fennel bulb
    • 1/4 cup thinly sliced red onion
    • 1 garlic clove, minced
    • 6 cups fresh baby spinach
    • 1/4 cup minced fresh basil
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large cast-iron or other heavy skillet, heat oil and butter over medium-high heat. Add fennel and onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add remaining ingredients; cook and stir just until spinach is wilted, 4-5 minutes.

    Nutrition Facts

    1/2 cup: 60 calories, 4g fat (2g saturated fat), 5mg cholesterol, 209mg sodium, 5g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1 fat.

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