makes 2 servings
- 1 Fennel Bulb
- 1-2 Tsp Butter or Ghee
- 2-3 Kale or Chard Leaves
- 3 C water or broth
- 1 Tsp Salt
- 1-2 Tbs Dill, chopped
-1/2 cup cooked white, kidney or other beans (optional)
Chop the fennel bulb into thin slices (like an onion). In a sauce pan sauté the fennel in butter or ghee for about 5 minutes. Cut the kale/chard into thin strips and stir in. Add water/broth, salt (and beans if using). Simmer for 20 minutes covered. remove from heat and stir in fresh dill.