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
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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.
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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.
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Stir 1/3 cup fennel fronds (or dill) and lemon juice into the greens; cook for 2 minutes.
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Serve topped with the remaining 1/3 cup fennel fronds (or dill), the croutons and more oil.