Braised Fennel with Garlic and Chili

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Portfolio | Jul, 08 2024

Braised Fennel with Garlic and Chili

braised fennel recipe
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.


  • 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


  • 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!