Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 6
Erin McCall, Atlanta, GA
Recipe by Cooking Light October 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
14 mins
total:
34 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon 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 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.

Nutrition Facts

140 calories; fat 6.1g; saturated fat 1.1g; mono fat 3.9g; poly fat 0.7g; protein 5.8g; carbohydrates 17.4g; fiber 5.2g; cholesterol 2mg; iron 1.8mg; sodium 231mg; calcium 90mg.
Advertisement
Advertisement