Tuesday, May 25, 2010

Spring Onions, Fennel and Swiss Chard over Couscous

Last night I made a lot of chicken so tonight I served the leftover pieces of chicken with some new fresh vegetables and whole wheat couscous. The vegetable mixture was very tasty and didn't take much time to prepare.

Spring Onions, Fennel and Swiss Chard
Olive oil
1 garlic clove, smashed
1 spring onion, thinly sliced
1 small fennel bulb, thinly sliced
1/2 bunch Swiss Chard, stems cut into 1/2 inch pieces and leaves chopped
kosher salt and freshly ground pepper
1/4 cup white wine
1/2 zest of lemon

Coat large saute pan with olive oil and turn heat to medium high heat. Add garlic and cook until garlic becomes golden brown and very aromatic. Then remove the garlic from the pan and discard it. Add the onion, fennel and swiss chard stems, stir to coat with oil and season with salt and pepper. Stir in white wine and lemon zest. Cook, covered, for 5-6 minutes, until the veggies becomes soft and wilted. Remove the lid and cook until most of the liquid has reduced, another 3-4 minutes. Toss in the swiss chard leaves, stir to combine and cook another couple minutes. Serve hot.

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