4 cups sliced fennel bulb

3 Tbls. olive oil, divided

¾ tsp. freshly ground black pepper, divided

½ tsp. salt, divided

¼ tsp. ground red pepper (cayenne)

2 garlic cloves, minced

Cooking spray

3 Tbls. grated or shredded Parmesan cheese

2 (15.8 oz) cans Great Northern beans, rinsed and drained

4 cups fresh baby spinach (any greens will do, I used beets tops and chard)

Preparation

1. Preheat oven to 450°
2. Combine fennel, 1 Tbls. oil, ½ tsp. black pepper, ¼ tsp. salt, red pepper, and garlic in a large bowl; toss to coat fennel.  Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray.  Bake at 450° for 15 minutes or until fennel begins to brown.  Stir; sprinkle cheese evenly over fennel mixture.  Bake an additional 5 minutes or until golden brown.
3. Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated.  Add fennel mixture, spinach, the remaining ¼ tsp. black pepper, and remaining ¼ tsp. salt.  Cook 2 minutes or until greens are cooked; serve immediately.