“Graced” with fennel? There is enough so you can taste it, but not so much that it dominates. It lends sweetness that is a nice counterpoint to the earthy quality of chard. And so, I feel it adds grace to the dish. The use of fennel seed and pastis adds layers of flavor. If you can find it, Henri Bardouin (a.k.a. HB) is excellent. It seems lighter in body, and is not as sweet or anise forward as many other pastis, and you can taste the many herbs and spices used in making this. It is nice to sip, and wonderful to cook with, especially for dishes with a Provençal tilt.
INGREDIENTS:
1 medium/small onion, peeled and diced ¼ inch ½ medium/large fennel bulb, stalks removed, cored, cut into ¼ inch dice 2 stalks celery, cut into ¼ inch dice, washed and drained 2 cloves garlic, minced 1 bunch chard, stems and leaves separated, stems cut into ¼ inch dice, washed and drained, leaves chopped into bite-size and washed and drained ¼ teaspoon fennel seeds, mostly powdered in a mortar or grinder ½ teaspoon fresh thyme, minced 1-2 ounces pastis 2 tablespoons red wine vinegar Salt and pepper to taste Olive oil as neededMETHOD:
Heat a large skillet or sauteuse over medium heat. When hot, film generously with oil and heat through. Add the onions to the pan and toss to coat. Cook until translucent. Add the fennel and toss to coat. Scatter a pinch of salt over the vegetables. Cook until softened and fragrant. Add the celery and chard stems and toss to coat with oil. If the pan seems dry, add a little oil. Turn the heat to medium-high and cook, tossing frequently, until the vegetables are tender and pick up a little color. Add the garlic and cook until fragrant. Stir all the ingredients, add the fennel seed and thyme and season with a little pepper. Stir to mix in.
Add half the chard, or as much as will fit without falling out of the pan. Use tongs to turn the chard under the vegetables, and cook just until you can add the rest of the chard. Add the remaining card and turn again to put the fresh chard to the bottom of the pan. Cook to just gently wilt the chard. Toss to mix all the ingredients ion the pan. Drizzle the pastis over the pan and turn so it coats the chard all over. Cook to reduce, then add the vinegar along with a little oil. Mix all the ingredients to coat with the vinegar and oil. Taste for seasoning, adjust with salt and pepper, or a little more fennel seed if needed, and serve.
Serves: 4
Source: Chef Andrew E Cohen
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