Lemony Braised Greens with Fennel

Ingredients

• 0.5 cup(s) extra-virgin olive oil
• 1 fennel bulb-cored and thinly sliced
• 1 onion
• 5 clove(s) garlic
• 0.25 cup(s) dry white wine
• 1 1-pound head of escarole
• 1.5 cup(s) water
• + 4 more ingredients
• • 2 tablespoon(s) chopped parsley
  • 2 tablespoon(s) chopped dill
  • 1 tablespoon(s) fresh lemon juice
  • Salt and freshly ground pepper

In a medium pot, heat the olive oil. Add the onion and sliced fennel and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 3 minutes. Add the wine and cook over moderately high heat until almost evaporated, ab...

View full recipe at Food & Wine