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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 3 lb Fennel (3 large bulbs) tops removed, and sliced crosswise into 1/4" strips
- 1 1/2 tsp Salt
- 1 tsp Freshly-cracked black pepper
- 1/2 c. White wine
- 1 bn Mustard greens washed, stemmed, and julienned
Direcciones
- In a large skillet, heat extra virgin olive oil over low heat. Add in the fennel, salt and pepper. Cook, stirring frequently, till the fennel is light brown around the edges and soft, 15 to 20 min. Pour in the wine. Turn up the heat and cook till the wine is evaporated, 8 to 10 min. Add in the mustard greens and cook, stirring till wilted. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1185g | |
| Calories 654 | |
| Calories from Fat 256 | 39% |
| Total Fat 29.06g | 36% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4017mg | 167% |
| Potassium 4358mg | 125% |
| Total Carbs 77.19g | 21% |
| Dietary Fiber 32.1g | 107% |
| Sugars 1.77g | 1% |
| Protein 13.64g | 22% |
