Categories: Sides

Ingredients

• 1/3 cup olive oil plus 2 tbsp., divided, plus more for garnish
• 2 large leeks, white and pale green parts only, thinly sliced and rinsed well
• 2 medium onions, coarsely chopped
• 1 bunch scallions, sliced
• 1 large fennel bulb, coarsely chopped, plus 2/3 cup chopped fennel fronds or fresh dill, divided
• 2 tsp fennel seeds, crushed
• 2 lbs. spinach, stems trimmed and coarsely chopped
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 cups cubed whole-wheat bread
• 1/4 cup lemon juice

Directions

1. Heat 1/3 cup oil in a large pot over medium heat. Add leeks and cook, stirring, until soft, 5-10 minutes. Add onions, scallions, fennel bulb and fennel seeds; stir to coat with the oil. Add spinach and cook, stirring occasionally, until wilted, 2 to 4 minutes. Stir in water, salt and pepper. Reduce heat to maintain a simmer, cover and cook until the spinach is tender and most of the liquid has evaporated, about 10 minutes.

2. Meanwhile, position rack in upper third of oven; preheat broiler. Spread bread on a rimmed baking sheet and toss with the remaining 2 tbsp. oil. Broil, stirring once, until crisp, 1 to 2 minutes.

3. Stir 1/3 cup fennel fronds (or dill) and lemon juice into the greens; cook for 2 minutes.

4. Serve topped with the remaining 1/3 cup fennel fronds (or dill), the croutons and more oil.

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