My Braised Fennel with Garlic and Chili always hits the spot when you are in the mood for something fancy, delicious, cancer-healing, and super easy to make. It could be a celebrated side dish or will hold its weight as a main. I love eating fennel for its detoxing, muscle-relaxing, bone-strengthening, and anti-aging skin health benefits. The garlic, lemon, chili flakes, and apple cider vinegar are also healing elixirs and perfectly work together to give a mouthwatering and memorable taste.
Serve warm and lavishly drizzle on olive oil—my favorite cancer-removing medicine.
Note: Not all bodies appreciate butter beans. Check your blood sugar after eating (learn why and how here) and find beans that benefit your body with the Nutrition Genome test.
Ingredients:
- 2 large heads of fennel quartered with tops reserved
- 1/4 cup high-quality cooking oil
- Salt and pepper to taste
- 6 cloves garlic, roughly chopped
- 1 can butter beans or some other large white beans, drained and rinsed (optional!)
- 1/2 tsp dried chili flakes, more to taste
- 1 lemon
- 1/2 cup apple cider vinegar
- 1/2 cup filtered water
Directions:
- Place a large pan over medium/high heat and add cooking oil and fennel bulbs
- Season bulbs well with salt and pepper and cook on all sides for a few minutes, until it begins to color golden brown
- Scatter the garlic over and around the fennel, and add vinegar and water to pan
- Reduce the heat and allow to simmer for 8-10 minutes or until tender (topping with more water if needed)
- Sprinkle chili flakes on top of the fennel, add optional beans, chopped fennel green tops, and lemon juice, and allow to simmer for another 2-4 minutes to let flavors combine
- Serve warm with an optional extra drizzle of olive oil to enjoy!