Quick Healthy Veggie Recipe

My older sister (mentioned in this earlier post {here}) recently passed on this quick and healthy recipe that I wanted to share. I’m usually not a huge fan of fennel when it’s raw, but she has assured me it tastes different once cooked so I’m looking forward to trying this mix out soon! Thanks Sarah :)


  • 2 tbsps extra virgin olive oil
  • 5 cloves garlic chopped
  • 3 shallots sliced
  • 1 head of kale (approx 3 cups)
  • 1 bulb of fennel, sliced (approx 1.5 cups)
  • 1/2 yellow pepper chopped
  • juice of one lemon (keep 1 tsp reserved)
  • 1 tbsp dill
  • 1 tsp + 1 tsp sea salt
  • 1/2 tbsp + 1/2 tbsp onion powder
  • dash red pepper flakes
  • 1/2 cup chicken stock (She loves Kitchen Basics)

How to:

  1. Cook garlic and shallots in evoo over medium heat until slightly browned
  2. Add kale and 1 tsp salt plus 1/2 tbsp onion powder and cook about 5 minutes (or until all leaves are wilted slightly)
  3. Add remaining ingredients except stock and let cook about 10 minutes (or until fennel and peppers are soft)
  4. Add chicken stock and cook on med-high until almost all liquid is gone
  5. Squeeze remaining lemon juice over food
  6. Enjoy!

A shot of her leftovers for lunch the next day…

Photo Credit: Sarah Fetchet

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