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A fantastic veggie trifecta seasoned with our fan-favorite Greek Freak Mediterranean blend? We’re in.
Chef Tony shares his recipe for Greek Freak Sauteed Fennel, Kale and Mushrooms – a perfect side dish no matter the season.
Check out more of Chef Tony’s recipes over on Youtube.
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- 1 Fennel Bulb, Quartered and sliced
- 12 oz Kale
- 8 oz Oyster Mushrooms, Shredded
- 2 Tbsp Spiceology Greek Freak Mediterranean blend
- 2 Fresh Thyme Sprigs
- 3 Tbsp Butter, Unsalted
- 1/2 a Lemon’s Zest
- Lemon Juice to taste
- Spiceology Korean Chile Flake for Garnish
- 2 Tbsp clarified butter
- Parmesan to taste
- In a large sauté pan on medium-high heat sauté your fennel, kale and mushrooms with clarified butter until tender.
- Remove the quartered fennel and set aside once browned on each side.
- Season with Spiceology Greek Freak and drop in your thyme sprigs until mushrooms and kale are tender.
- Top with lemon zest and toss and/or stir to distribute lemon flavor.
- Plate immediately and garnish with Korean Chile Flake, lemon juice, quartered fennel bulb and top with shredded parmesan.
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