Braised greens and potatoes with lemon and fennel from Mediterranean Vegetarian Feasts (page 139) by Aglaia Kremezi

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Notes about this recipe

  • Eat Your Books

    Suggested greens include spinach, sorrel, Swiss chard, romaine lettuce, pea shoots, nettle tops, or any combination of sweet leafy greens. Can substitute wild fennel for fresh dill, and crushed pepper flakes or black pepper for Maras pepper flakes. See "Braised artichokes and fava with lemon and fennel" on same page for a variation.

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