This easy sauté gives fennel and celery a starring role, with support from scallions and sturdy greens such as escarole or kale. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the butter and the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious.

•  1 large fennel bulb, trimmed, halved and cored and cut into ¼ “wedges, Reserving fronds
• ¼ head of escarole, cleaned and chopped
• 6 stalks of celery cut into 2” pieces and reserving inner leaves
• 4 scallions (green onions), trimmed and halved lengthwise and cut into 2” pieces, Reserving dark green tops
• 2Tbsp olive oil
• 1Tbsp butter
• 4 cloves of garlic, minced
• ½ cup chicken or vegetable stock
• Parmesan cheese for garnishing (optional – use nutritional yeast for vegan)

1. Coarsely chop 2 Tbsp each fennel fronds, celery leaves and onion tops. Combine in a small bowl and set aside.
2. In a 12 –inch cast iron skillet, heat olive oil and butter over medium high heat for 2-3 minutes. Add fennel, celery and garlic. Cook, stirring occasionally until tender, about 8-10 minutes. Season with ½ tsp salt
3. Reduce heat to medium. Add stock, escarole and green onions. Cover and cook 8 minutes. Uncover and cook 2 minutes more or until most of the broth has evaporated.
4. Season with ¼ tsp pepper, sprinkle with reserved chopped greens and garnish with shaved Parmesan cheese.