Lemon Fennel Greens

From New Season’s Market in Portland, Oregon
Adapted by Sarah Woutat

1 bunch greens, separated from stems and chopped (kale, collards, chard)
1 tbsp olive oil
2 cloves garlic, minced
juice and zest of 1 lemon
3/4 cup fennel, chopped
1/2 cup pine nuts (you can substitute chopped walnuts)
salt and pepper to taste

Prepare all ingredients and set aside. In large skillet over medium heat, cook garlic in olive oil, about 3 minutes. Add fennel, stir and cook for one minute more. Add greens, lemon zest, juice, and nuts. Cook greens, stirring, until bright green and slightly wilted (kale and collards take a little longer than chard). Salt and pepper to taste and remove from heat. Serve immediately.

Certified Organic Vegetable CSA shares