Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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


Recipe Summary

30 mins


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; fat 10g; cholesterol 8mg; saturated fat 3g; carbohydrates 10g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 5g; protein 2g; vitamin a 1260.6IU; vitamin c 18.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 54.9mcg; sodium 475mg; potassium 569mg; calcium 83mg; iron 1.1mg.