A fresh topping of green onion, celery leaves, and fennel fronds brightens up skillet caramelized veggies.

Recipe by Chadwick Boyd
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Coarsely chop 2 Tbsp. each fennel fronds, celery leaves, and dark green onion tops. Combine in a small bowl; set aside.

  • In a 12-inch cast-iron skillet heat olive oil and butter over medium-high heat for 2 to 3 minutes. Add fennel, celery, and garlic. Cook, stirring occasionally, 8 to 10 minutes or until tender. Season with salt.

  • Reduce heat to medium. Add chicken broth and green onions. Cover and cook 8 minutes. Uncover; cook 2 minutes more or until most of the broth has evaporated.

  • Drizzle with lemon juice, and season with black pepper. Sprinkle with frond mixture.

Nutrition Facts

132 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 8 mg cholesterol; 475 mg sodium. 569 mg potassium; 10 g carbohydrates; 4 g fiber; 5 g sugar; 2 g protein; 0 g trans fatty acid; 1261 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 55 mcg folate; 0 mcg vitamin b12; 83 mg calcium; 1 mg iron;

Reviews (1)

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Substituted leeks for green onions and cooked with celery and fennel, and replaced butter with ghee to keep it Whole30 friendly. Really delicious!