The influence of the Mediterranean on Balkan cuisine can be seen in this recipe for fennel and green beans. Don't throw away the feathery fronds of the fennel bulb. When chopped, they can be used to enhance the flavor of your fennel dish.
You can turn this into a main course by adding grilled chicken, fish, beef or cubed ham. Here's a larger photo of Balkan fennel and green beans.
Makes 6 servings of Balkan Fennel and Green Beans
You can turn this into a main course by adding grilled chicken, fish, beef or cubed ham. Here's a larger photo of Balkan fennel and green beans.
Makes 6 servings of Balkan Fennel and Green Beans
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound fresh green beans, trimmed and cut into 2- to 3-inch lengths
- 2 medium bulbs fennel, trimmed, halved and thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fennel fronds or fresh dill
- Salt and pepper to taste
- 1/4 cup crumbled Bulgarian feta cheese
Preparation:
- Place prepared green beans and fennel in a large skillet or Dutch oven and just cover with water. Bring to a boil, reduce heat and simmer until vegetables are al dente, about 4 minutes. Drain in a colander and shock with cold water to stop the cooking process.
- Place the skillet or Dutch oven back over medium heat. Add olive oil and heat 1 minute. Return drained vegetables to the pan (be careful, the oil might spatter) along with chopped fennel frond or dill, and salt and pepper to taste. Using tongs, move the vegetables around in the oil until they are completely coated and hot. Toss with feta cheese and transfer to a serving dish.
- Note: Add chopped grilled chicken, beef or fish, or cubed ham for a main-course version of this dish.
