Sauteed Fennel and Asian Greens with Ginger and Apricot

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Adapted by Farmer Dave’s from Clean Food, by Terry Walters

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons grated fresh ginger
  • 1/2 fennel bulb, halved, cored and thinly sliced
  • 8 cups sliced Asian greens (such as bok choy, tatsoi, napa cabbage, or Chinese broccoli)
  • 3 tablespoons apricot all-fruit jam
  • 1 tablespoon tamari or other soy sauce

In a large skillet or Dutch oven over medium heat, saute ginger in oil 1 minute. Add fennel and saute 5 minutes or until fennel is soft and translucent. Stir in apricot jam and tamari, add greens and gently fold until greens are bright green. Remove from heat and serve.

Serves 4