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
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)
- Preheat oven to 450°
- 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.
- 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.