A really simple and nourishing bowl that’s absolutely packed with plants. It’s a pretty easygoing, hands-off recipe that’s very quick to make – an ideal midweek meal. The fennel seeds in the base of the beans are key to really amplify the anisey flavour throughout. 

Ingredients

Makes 2 portions
1 large fennel cut into around 8 wedges
1 onion, diced
3 cloves garlic, finely chopped
1 tsp fennel seeds
Pinch chilli flakes
1 600g jar cooked white beans
1 lemon
A really good handful of cavolo nero, torn from the stalk
Salt and pepper
Olive oil

Looking for substitutions?

Switch out the greens for other leafy varieties like spinach or chard. Frozen also works very well.
Swap the white beans for chickpeas or butter beans.
Sub the onion for shallots, leek, celery or even diced fennel.
If you don’t have a lemon to hand you could replace it with a small splash of white wine vinegar.
Want to make more of a meal of it? This would pair very well with a leafy green salad.

Recipe

1. Preheat the oven to 200c. Place the fennel on a metal baking sheet. Drizzle with oil and season to taste. Roast until golden and tender (around 20mins)
2. Meanwhile sweat the onions with a little oil in a medium pan until softened. Stir in the garlic, chilli and fennel seeds – cook for another 2 mins until fragrant
3. Stir in the beans (including their stock) and greens. Add a little water as necessary and stir until the beans are creamy and the greens are tender. Stir in lemon juice to taste and season with salt
4. Spoon into bowls and top with the roast fennel

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