Photo: John Autry; Styling: Cindy Barr
Hands-on Time
14 Mins
Total Time
34 Mins
Serves 8 (serving size: about 2/3 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 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 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.

Ratings & Reviews

Great Comfort Food recipe

November 02, 2016
A new go to favorite in our house.  I double the spinach and cheese

jldelane's Review

February 22, 2012
I've made this for several dinner parties and everyone loves it! I always substitute kale for the spinach.

Katmanduu's Review

February 22, 2012
I really liked this recipe. I'm a big bean-as-a-side-dish fan so I'm easy to please in that regard. My fiance and guests enjoyed it too however. I did add a splash of champagne vinegar but probably didnt need to. I dont always have fennel around but when I do I will be making this for sure. Give it a go!

lizencarn's Review

February 11, 2012
Served a modified version of this at an impromptu dinner with friends and it was a huge hit! I browned some mild Italian turkey sausage with casings removed, then added the beans. Poured some low-sodium chicken broth in with the spinach and covered it for several minutes to let the greens wilt before adding the fennel. So much flavor from the fennel and cayenne (ground red pepper), but not too much anise flavor, which I don't like. Will definitely make again!

SusanGriffin's Review

January 31, 2012
Delicious, and so fast, easy, and nutritious. My husband and I love it. I've served it to guests, and they've asked for the recipe. The first time I made it, I found it a bit dry, so I added chicken broth. White wine works, too. I also got new cookware, so I used a smaller pan and lower heat; it helped, but I still added a bit of broth/wine. I love the leftovers warmed for lunch the next day.

HipMominIndiana's Review

November 19, 2011
Wonderful recipe! Delicious side with a roasted chicken and crusty bread. A keeper!

mojavejen's Review

October 30, 2011
The roasted combo of fennel and parmigiano adds so much flavor. I think even people who say they don't like fennel will enjoy this recipe.

JaimeJ's Review

October 18, 2011
Needs just a little something extra- lemon juice maybe? Good solid recipe, though.

Douglasbranch's Review

October 10, 2011
Really delicious. A wonderful side dish for salmon with a pesto sauce. I doubled the recipe but tripled the cheese. If timing is an issue, there's nothing preventing you from roasting the fennel well in advance and then just adding it to the cooking beans later.

ash141's Review

September 27, 2011
Super tasty and a quick, easy meal to make. I added a splash of apple cider vinegar and tofu to the ingredients on the stove, it made a great meal for one.